Home Made Kimchi Tofu Salad Recipe
Kimchi style pickled vegetable with tofu
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Ingredients
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Kimchi
Salad
Method
Kimchi Preparation
- 1
Brining the Cabbage
Cut the Napa cabbage into quarters and remove the core. Cut each quarter into bite-sized pieces. In a large bowl, dissolve sea salt in water and soak the cabbage for 2 hours. Rinse thoroughly and drain.
- 2
Making the Kimchi Paste
In a large mixing bowl, combine the garlic, ginger, Korean red pepper flakes, fish sauce, and sugar. Mix well to form a paste.
- 3
Mixing the Vegetables
Add the drained cabbage, radish, carrot, and green onions to the kimchi paste. Mix thoroughly until the vegetables are well coated with the paste.
- 4
Salad Assembly
- 5
Preparing the Tofu
Press the tofu to remove excess moisture, then cut it into cubes. Heat sesame oil in a skillet over medium heat. Fry the tofu cubes until golden brown on all sides, about 8-10 minutes.
- 6
Assembling the Salad
In a large bowl, combine the fried tofu, diced cucumber, and the prepared kimchi. Drizzle with soy sauce and sprinkle with sesame seeds and chopped cilantro. Toss gently to combine.
- 7
Serving
Serve immediately or refrigerate until ready to serve. Enjoy your homemade kimchi tofu salad!
