Soy Glazed Tofu Salad
This healthy yet satisfying salad makes a great vegetarian appetizer. You can also make the tofu on its own as a main dish.
- 12 ounces firm or extra-firm tofu, drained and sliced crosswise into 8 or 12 rectangles
- 2 tablespoons mirin
- 1 tablespoon gochujang (Korean chile paste)
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- 2 scallions, thinly sliced on an angle
- 1 clove garlic, grated or minced
- 1 teaspoon roasted sesame seeds
- 1 tablespoon vegetable oil
- Kosher salt or sea salt
- 6 cups mixed greens, such as baby spinach and frisee
- 3 or 4 perilla leaves (ggaennip), also known as sesame leaves, torn into bite-size pieces (optional)
- 1 fresh Korean red chile or Fresno chile, thinly sliced on an angle, for serving
- Spread out tofu slices on a paper towel-lined plate, press another layer of paper towels on top, and let sit for 5 to 10 minutes to dry. Meanwhile, in a small bowl, stir together mirin, chile paste, honey, soy sauce, and sesame oil until smooth. Stir in scallions, garlic, and sesame seeds and set the dressing aside.
- In a large nonstick skillet, heat vegetable oil over medium heat. Working in batches, if needed, gently slide tofu into the skillet and fry until golden brown, 4 to 5 minutes per side. Lightly season with salt.
- In a large bowl, combine greens and perilla leaves (if using) and toss with 2 tablespoons dressing. Divide the salad among four plates and top each with 2 or 3 slices of tofu. Spoon additional dressing over tofu and garnish with chile. Serve immediately.
- Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
- Photo credit: Jean Cazals