Summer Delight! Nutritious Tofu, Eggplant, and Zucchini Salad Recipe
Light and Refreshing Summer Salad: Tofu, Eggplant, and Zucchini Salad with a Delicious Dressing
The perfect dish for those hot summer days when your appetite might be low! We’ve taken seasonal vegetables like eggplant and zucchini, along with nutritious tofu, grilled them to perfection, and transformed them into a delightful salad. This tofu salad is not only affordable but also packed with nutrients, making it an excellent choice for a healthy meal. Let’s make this simple yet special tofu salad recipe to enjoy a cooler and more delicious summer!
Salad Ingredients
- 1/2 block firm tofu (approx. 200g)
- 1/2 medium zucchini
- 1/2 medium eggplant
- 3 fresh perilla leaves (깻잎)
Refreshing Sauce Ingredients
- 1 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp vinegar
- 1 Tbsp plum extract (maesil-cheong)
- 1 tsp red pepper flakes (gochugaru)
- 1 Tbsp minced Cheongyang chili pepper (adjust to spice preference)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp sesame seeds (roasted and crushed)
- 1 Tbsp soy sauce (jin-ganjang)
- 1 Tbsp vinegar
- 1 Tbsp plum extract (maesil-cheong)
- 1 tsp red pepper flakes (gochugaru)
- 1 Tbsp minced Cheongyang chili pepper (adjust to spice preference)
- 1 Tbsp perilla oil (deulgireum)
- 1 Tbsp sesame seeds (roasted and crushed)
Cooking Instructions
Step 1
First, let’s prepare the delicious sauce. In a bowl, combine the soy sauce, vinegar, plum extract, red pepper flakes, minced Cheongyang chili pepper, perilla oil, and crushed sesame seeds. Whisk well with a spoon until all ingredients are thoroughly blended and there are no clumps. (Tip: If you prefer less spice, you can substitute the Cheongyang chili pepper with minced green chili pepper for a milder flavor.)
Step 2
Rinse the tofu gently under running water. Then, slice it into approximately 0.7cm thick pieces. Sprinkle the sliced tofu with coarse salt to season it. This step helps to draw out excess water, making the tofu firmer and more flavorful when cooked. Let it rest for about 5 minutes.
Step 3
Slice the zucchini into half-moon shapes and the eggplant into approximately 0.5cm thick rounds. Similar to the tofu, lightly sprinkle salt on the sliced zucchini and eggplant. This pre-seasoning will help draw out their moisture and enhance their flavor during cooking.
Step 4
Wash the perilla leaves thoroughly. Roll them up and thinly slice them into shreds. These will add a fresh aroma and flavor to your salad when placed on top.
Step 5
Now it’s time to grill! Lightly coat a heated pan with cooking oil. Place the pre-seasoned tofu slices in the pan. (Tip: Before grilling, pat the surface of the tofu dry with paper towels. This prevents oil splatter and helps achieve a crispier exterior.) Grill over medium-low heat until both sides are golden brown and look appetizing.
Step 6
In the same pan used for the tofu, add the pre-seasoned zucchini and eggplant. Grill them lightly on both sides until they are just tender-crisp. The key here is not to overcook them; you want to retain a slight crunch for the best texture.
Step 7
Arrange the grilled tofu, zucchini, and eggplant attractively on a serving plate. Allow them to cool slightly for a moment. This brief cooling period helps to enhance the freshness of the vegetables.
Step 8
On your serving dish, layer the slightly cooled zucchini, eggplant, and grilled tofu. Finish by generously topping the salad with the shredded perilla leaves. It’s ready! (Tip: To best enjoy the flavors, serve the prepared sauce in a separate small bowl. This allows everyone to drizzle their desired amount of dressing just before eating, ensuring the ingredients maintain their distinct tastes and textures while harmonizing with the sauce.)
