Fragrant Spring Cabbage Salad with Savory Pan-Fried Tofu
Spring Cabbage Salad and Pan-Fried Tofu
The combination of our zesty, sweet-and-sour spring cabbage salad and savory, pan-fried tofu is incredibly delicious! We tried mixing it with rice, and it was so good. Everything was just perfect, it’s almost a problem! Haha.
Main Ingredients
- 1 small head of spring cabbage
- 2/3 block of tofu
Spring Cabbage Salad Dressing
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp vinegar
- 1/2 tsp salt
- A pinch of toasted sesame seeds
- 1 Tbsp sesame oil
- 1 tsp xylos sugar (or granulated sugar)
- A little minced garlic
- 1 Tbsp perilla oil
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp vinegar
- 1/2 tsp salt
- A pinch of toasted sesame seeds
- 1 Tbsp sesame oil
- 1 tsp xylos sugar (or granulated sugar)
- A little minced garlic
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
Prepare the spring cabbage for the fragrant salad. It’s best to choose fresh, crisp spring cabbage.
Step 2
Trim the outer leaves of the spring cabbage, then wash it thoroughly under running water. It’s crucial to drain the water completely after washing by placing it in a colander. This prevents the salad from becoming soggy and helps maintain its crisp texture.
Step 3
Once the water is drained, thinly julienne the spring cabbage into bite-sized pieces. If they are too thick, the seasoning won’t penetrate well, and if they are too thin, they might wilt too quickly. Aim for a moderate thickness.
Step 4
Now, let’s make the dressing for the spring cabbage salad. In a bowl, combine gochugaru, vinegar, salt, toasted sesame seeds, sesame oil, xylos sugar (you can use granulated sugar to adjust sweetness), minced garlic, and perilla oil. Mix them well to create the dressing.
Step 5
Add half of the julienned spring cabbage to the prepared dressing and gently toss. Once it starts to slightly wilt, add the remaining spring cabbage and mix gently until everything is evenly coated with the dressing. Be careful not to over-mix, as this can mash the cabbage.
Step 6
Cut the tofu into 4 equal pieces, about 2cm thick. Try to make the cuts neat for a nice presentation.
Step 7
Heat a non-stick pan over medium heat and add a generous amount of perilla oil. Place the tofu pieces in the pan and fry until golden brown on both sides. The key is to get a crispy exterior while keeping the inside soft.
Step 8
Arrange the finished spring cabbage salad attractively on a serving plate. Place the golden-brown pan-fried tofu on top, and then add another layer of spring cabbage salad for a fuller, more appealing presentation.
Step 9
Serve this delightful spring cabbage salad with pan-fried tofu alongside hot rice. Mix it all together, and the harmony of zesty, sweet, and savory flavors will make your rice disappear in no time! It’s the perfect meal to stimulate your appetite.
