Sea Vegetable and Tofu Salad (Tot Dubu Muchim)
Sea Vegetable and Tofu Salad (Tot Dubu Muchim)
A Refreshing and Nutritious Sea Vegetable and Tofu Salad with a Satisfying ‘Pop!’
I spotted some fresh sea vegetables (tot) at the market and couldn’t resist bringing them home! Sea vegetables are packed with minerals like calcium, iodine, and iron, and were even eaten as a famine food in the past due to their nutritional value. Today, we’re making a delicious salad with these sea vegetables and soft tofu. This recipe is a variation of a popular dish often featured on Korean cooking shows, and I’ll show you how to make it extra tasty. Enjoy the delightful ‘pop’ of the sea vegetables combined with the creamy tofu for a flavorful and healthy side dish!
Main Ingredients- 1 pack Sea Vegetables (Tot) (approx. 200g)
- 1/3 block Firm Tofu (approx. 100g)
Seasoning- 1 Tbsp Coarse Salt (for blanching tot)
- 1 tsp Salt (to taste)
- 1/2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Plum Extract (Maesilcheong)
- A little Sesame Oil
- 1 Tbsp Coarse Salt (for blanching tot)
- 1 tsp Salt (to taste)
- 1/2 Tbsp Toasted Sesame Seeds
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Plum Extract (Maesilcheong)
- A little Sesame Oil
Cooking Instructions
Step 1
First, prepare the tofu. Bring a pot of water to a boil, then add the tofu and blanch it for about 1 minute. This helps to remove any unwanted odors and firms up the tofu slightly, preventing it from breaking apart when mixing.
Step 2
Clean the sea vegetables thoroughly. Add 1 Tbsp of coarse salt to the sea vegetables and gently rub them to remove any grit or sand. Be careful not to damage them. You can scrape off or trim any tough stem parts.
Step 3
Place the cleaned sea vegetables into the boiling water and blanch them very briefly, for about 10-20 seconds. Over-blanching can cause the vibrant green color to fade. Immediately remove them from the boiling water and rinse under cold running water to stop the cooking process. Drain well.
Step 4
After blanching, drain the tofu on a sieve. Then, use a clean kitchen towel or paper towels to firmly press out any excess water. Squeezing out the water is crucial for the seasoning to adhere well and for the salad to have a pleasant texture. Pressing firmly will help maintain the tofu’s shape, so you won’t need to mash it separately.
Step 5
Cut the blanched sea vegetables into bite-sized pieces. For easier eating, cutting them into about 3-4 cm lengths is recommended.
Step 6
In a mixing bowl, combine the prepared tofu and the cut sea vegetables. Add all the seasoning ingredients: 1 tsp salt, 1/2 Tbsp toasted sesame seeds, 1/2 Tbsp minced garlic, 1/2 Tbsp plum extract, and a little sesame oil. Gently mix everything together with your hands until well combined. Be careful not to mix too vigorously, as this can break up the tofu. Toss gently to coat everything evenly.
Step 7
Your delicious Sea Vegetable and Tofu Salad is now ready! Serve it beautifully on a plate. This dish makes a wonderful accompaniment to rice or can be enjoyed as a light and healthy treat.
