Baek Jong-won's Oriental Tofu Salad
A diet-friendly salad featuring crispy fried tofu coated in starch, served with fresh vegetables and a simple Oriental dressing made by mixing leftover pickled vegetable brine and olive oil in equal parts.
Ingredients needed 2 servings
Recipe
Cooking tips
- Lightly sprinkle salt on the tofu and pat dry before coating with starch—this reduces splattering during frying and greatly improves the final result.
- For a simpler, lower-calorie option, skip frying and instead mash or slice the tofu raw like ricotta cheese—it pairs wonderfully with this salad.
- Use extra virgin olive oil instead of regular pure olive oil for better aroma and flavor in your salad dressing.
- Using tangy pickled vegetable brine that includes lemon or tomato eliminates the need for additional vinegar or lemon juice to achieve a perfect Oriental dressing taste.
Recommended for
- Those who want to deliciously reuse leftover pickled vegetable brine.
- People tired of chicken breast salads seeking a rich, crunchy protein alternative.
- Home cooks who want to make a sophisticated Oriental dressing in just 5 minutes.
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