Crispy and Savory Seaweed and Tofu Salad
Crispy and Savory Seaweed and Tofu Salad
Sumine Banchan Style Seaweed and Tofu Salad
Try this delicious Seaweed and Tofu Salad inspired by the popular Korean show ‘Sumine Banchan’! The combination of fresh seaweed and soft tofu creates a delightful crunchy texture and nutty flavor that’s incredibly satisfying. Lightly seasoned, it’s perfect as a side dish to complement your rice or as a refreshing light meal when you’re not feeling very hungry. Add a healthy and flavorful touch to your table for any occasion.
Main Ingredients- Seaweed (Tot) 250g
- Tofu 250g
- Coarse salt, a pinch (for blanching tofu)
- 1 Korean green chili pepper (seeds removed, finely chopped)
- 1/2 red chili pepper (seeds removed, finely chopped)
Seasoning- 1 Tbsp sesame oil
- 1/2 tsp fine salt (adjust to taste)
- 1 Tbsp toasted sesame seeds
- 1 tsp minced garlic
- 1/2 Tbsp plum syrup (adds sweetness and depth)
- 1 Tbsp sesame oil
- 1/2 tsp fine salt (adjust to taste)
- 1 Tbsp toasted sesame seeds
- 1 tsp minced garlic
- 1/2 Tbsp plum syrup (adds sweetness and depth)
Cooking Instructions
Step 1
Begin by preparing the seaweed (tot) and tofu. Rinse the seaweed thoroughly under running water to remove any impurities. Drain the tofu.
Step 2
Fill a pot with plenty of water and add a pinch of coarse salt. Once the water boils, carefully add the tofu and blanch it for about 1-2 minutes. This step helps to remove any unwanted odors and firms up the tofu, making it easier to mash. After blanching, drain the tofu well and then gently mash it using a fork or your hands, adding a little fine salt as you go. (Don’t worry about mashing it into a completely smooth paste.)
Step 3
If there’s still some water in the pot from blanching the tofu, add the seaweed (tot) to it and blanch for just about 30 seconds. Be careful not to overcook the seaweed, as it can become mushy. Immediately rinse the blanched seaweed under cold running water to cool it down and preserve its crisp texture.
Step 4
Cut the blanched seaweed into bite-sized pieces, about 2-3 cm in length. Cutting them shorter makes it easier to mix with the seasoning and eat.
Step 5
Place the cut seaweed on kitchen towels or a clean cloth and gently press to remove as much excess water as possible. Removing excess moisture is crucial to prevent the salad from becoming watery and to ensure the flavors meld properly.
Step 6
Finely chop the Korean green chili pepper and red chili pepper after removing their seeds. The chilies will add a nice hint of spice and vibrant color to the dish.
Step 7
Now, it’s time to combine everything! In a large bowl, add the squeezed seaweed, mashed tofu, chopped chili peppers, and all the seasoning ingredients (1 Tbsp sesame oil, 1/2 tsp fine salt, 1 Tbsp toasted sesame seeds, 1 tsp minced garlic, 1/2 Tbsp plum syrup). Gently toss everything together with your hands, being careful not to break up the ingredients too much. Ensure the seasoning is evenly distributed. Taste and add a little more salt if needed.
Step 8
Transfer the freshly mixed Seaweed and Tofu Salad to a serving dish. Enjoy your delicious and healthy homemade creation!
