Dubu Buchim Salad

Name: Dubu Buchim Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 14 oz firm tofu, sliced; 2 tbsp neutral cooking oil; 3 tbsp soy sauce; 2 tbsp toasted sesame oil; 2 tsp Korean chili flakes; 2 cloves garlic, minced; 2 stalks scallions, thinly sliced; 2 tsp toasted sesame seeds; 4 cups mixed salad greens, washed

Warm pan-fried tofu served over crisp greens tossed with a garlic, soy, and sesame dressing.

25 minEasyServes 4240 cal/serving

KoreanSaladStovetopVegetarianVeganHigh ProteinLow CarbKosher-styleDairy-FreeNut-FreeEgg-FreeShellfish-FreePork-FreeCorn-Free

Ingredients

14 oz firm tofu, sliced
2 tbsp neutral cooking oil
3 tbsp soy sauce
2 tbsp toasted sesame oil
2 tsp Korean chili flakes
2 cloves garlic, minced
2 stalks scallions, thinly sliced
2 tsp toasted sesame seeds
4 cups mixed salad greens, washed

Instructions

1

Press 14 oz sliced firm tofu with paper towels to remove excess moisture.
2

Whisk together 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 2 tsp Korean chili flakes, 2 cloves minced garlic, 2 stalks thinly sliced scallions, and 2 tsp toasted sesame seeds in a bowl to make the dressing.
3

Heat 2 tbsp neutral cooking oil in a skillet over medium-high heat.
4

Add 14 oz sliced firm tofu and fry for 4 minutes per side until golden brown and crispy.
5

Arrange 4 cups washed mixed salad greens on a serving plate, top with warm tofu, and drizzle with the dressing.

Questions

Can I make Dubu Buchim Salad gluten-free?

Yes. The gluten in this entry is 3 tbsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Dubu Buchim Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Dubu Buchim Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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