Chewy Seaweed and Silky Tofu Salad
A Simple and Healthy Side Dish: Seaweed and Tofu Salad (Healthy & Delicious!)
Experience the delightful chewiness of sea ‘todak’ and the smooth texture of tofu in this refreshing salad. The combination is so pleasing, it’s hard to stop eating! This recipe is inspired by ‘Sumine Banchan’ for an even more delicious result.
Main Ingredients- 250g Todak (Seaweed)
- 340g Tofu (firm or stewing tofu works well)
Cooking Instructions
Step 1
Start by rinsing the seaweed thoroughly. Bring a pot of water to a boil and add 1/2 tablespoon of salt. Add the prepared seaweed and blanch for about 2 minutes over high heat. This step reduces any bitterness and keeps the seaweed pleasantly crisp.
Step 2
Immediately after blanching, rinse the seaweed under cold running water 2-3 times to cool it down. Drain the seaweed well in a colander. Removing excess water is crucial for the dressing to adhere properly.
Step 3
Once drained, cut the seaweed into bite-sized pieces, about 4cm long. Cutting it too small can diminish the enjoyable chewiness, so aim for a moderate length.
Step 4
Place the tofu in a bowl. Using a fine-mesh cloth or a clean kitchen towel, press down firmly on the tofu to squeeze out as much water as possible. Removing all the water from the tofu is key to achieving a well-mixed salad with a cohesive dressing.
Step 5
In a larger mixing bowl, combine the squeezed tofu and the cut seaweed. Add the fish sauce (or soy sauce), plum extract, salt, and minced garlic. Gently toss everything together with your hands. Be careful not to mash the tofu too much; a gentle mix is best.
Step 6
Finally, add the toasted sesame seeds and sesame oil. Give it one last gentle mix until everything is well combined. Adding sesame oil at the end helps to preserve its fragrant aroma. Your delicious Seaweed and Tofu Salad is ready!
