Sea Purslane and Tofu Salad
Super Simple Sea Purslane and Tofu Salad: A Nutritious Side Dish for Kids!
Are you looking for a mild and nutritious side dish for your children, avoiding spicy and salty options? Tofu is an excellent ingredient for growing kids. Sea purslane, also known as ‘갯나물’ (Gaetnamul), grows absorbing minerals from the tidal flats of Jeollanam-do Province. It’s harvested in early spring and is commonly found in supermarkets these days. It’s affordable, packed with nutrients, and an excellent value for money. Notably, sea purslane contains about 20 times more calcium than spinach! We made this simple Sea Purslane and Tofu Salad using fresh sea purslane and soft tofu for our children’s meal. It’s so delicious, even picky eaters might finish a whole bowl of rice!
Ingredients
- Sea purslane 150g
- Tofu 1 block (approx. 300g)
- Salt 1 pinch
- Soy sauce for soup 1 Tbsp
- Perilla oil 1 Tbsp
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
For this recipe, I’m using one block of tofu, which is about 300g. Half of the prepared sea purslane will be used for this tofu salad, and the other half will be used to make a delicious cucumber kimchi.
Step 2
Gently clean the fresh sea purslane by removing any wilted leaves or dirt. Then, rinse it 2-3 times under running water and lightly shake off any excess water.
Step 3
It’s a good idea to add about 1 tablespoon of salt to the boiling water when blanching the tofu. I’ll blanch the tofu first, and then use the same water to blanch the sea purslane. This way, the tofu gets a hint of saltiness, and you don’t need to boil a separate pot of water.
Step 4
Add the prepared tofu to the boiling water and blanch it for about 1 minute. This helps remove any unpleasant smell from the tofu and firms it up, making it easier to mix without it falling apart.
Step 5
Drain the blanched tofu using a sieve.
Step 6
Place the tofu on a clean kitchen cloth or paper towel and gently press down to squeeze out as much water as possible. Removing excess water is crucial to prevent the salad from becoming watery.
Step 7
Add the rinsed sea purslane to the water used for blanching the tofu and blanch it. Using this broth adds a subtle savory flavor to the sea purslane.
Step 8
Sea purslane cooks very quickly; overcooking will make it mushy. Blanch it in boiling water for only about 10 seconds to maintain its crisp texture.
Step 9
Immediately rinse the blanched sea purslane under cold running water to stop the cooking process. Then, squeeze out as much water as possible by hand. Again, thorough draining is key to a non-watery salad.
Step 10
Once drained, chop the sea purslane into bite-sized pieces, about 2-3 cm long, using a knife or scissors. Cutting it too finely can reduce the enjoyable texture.
Step 11
In a large bowl, combine the chopped sea purslane and the squeezed tofu. Gently crumble the tofu with your hands or a spoon, leaving some small chunks. This adds a pleasant texture when eating.
Step 12
Add 1 tablespoon of soy sauce for soup for a savory taste, and a pinch of salt to adjust the seasoning. You can adjust the saltiness to your preference.
Step 13
Add 1 tablespoon of perilla oil for a nutty aroma. You can use sesame oil, but perilla oil complements the natural flavor of sea purslane better.
Step 14
Finally, sprinkle with sesame seeds for added flavor. For an even more fragrant taste, rub the sesame seeds between your palms to crush them slightly before adding. This releases their aroma.
Step 15
Once all ingredients are in the bowl, gently mix everything together with your hands. Be careful not to mash the tofu too much; a gentle toss is best to combine the flavors evenly. And there you have it – a super simple and nutritious Sea Purslane and Tofu Salad!
Step 16
This Sea Purslane and Tofu Salad, with its nutty flavor and the crispness of the sea purslane, is a side dish that children absolutely love. My older child especially enjoys having this salad piled on top of their rice and mixing it in. It’s a perfect side dish for meals or even as a healthy snack.
