Soy-Glazed Tofu Salad

Name: Soy-Glazed Tofu Salad (Dubu Buchim)
Cuisine: Korean
Ingredients: 400 g (14 oz) firm or extra-firm tofu, drained and sliced crossways into 8 or 12 rectangles; 400 g (14 oz) firm or extra-firm tofu, drained and sliced crossways into 8 or 12 rectangles; 2 tbsp mirin; 1 tbsp gochujang (Korean chilli paste); 1 tbsp gochujang (Korean chilli paste); 1 tbsp honey; 1 tbsp soy sauce; 2 tsp toasted sesame oil; 2 spring onions, thinly sliced on an angle; 1 clove garlic, grated or finely chopped; 1 tsp roasted sesame seeds; 1 tbsp vegetable oil; Sea salt; 180 g (6 oz) mixed greens, such as baby spinach and frisée; 180 g (6 oz) mixed greens, such as baby spinach and frisée; 180 g (6 oz) mixed greens, such as baby spinach and frisée; 3 or 4 perilla leaves (ggaennip), also known as sesame leaves, torn into bite-sized pieces (optional); 3 or 4 perilla leaves (ggaennip), also known as sesame leaves, torn into bite-sized pieces (optional); 3 or 4 perilla leaves (ggaennip), also known as sesame leaves, torn into bite-sized pieces (optional); 1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle, to serve; 1 fresh Korean red chilli or Fresno chilli, thinly sliced on an angle, to serve

Dubu Buchim

Preparation info

Serves
4

Difficulty
Easy

Appears in

Korean Food Made Simple

By Judy Joo

Published 2016

About

This vegetarian recipe is a healthy yet satisfying salad that I often make as a starter. The vibrant flavours of the glaze and the fragrant mix of leaves in the salad are a wonderful combination. I even like to just make the tofu to serve on its own – the dressing, with its slight spice and hint of honey, wins over your guests every time.

Ingredients

Asia
Korea
Starter
Vegetarian

Ingredients

Method