Side Dishes

Pan-Seared Tofu with Wild Chive Kimchi Salad

Name: Pan-Seared Tofu with Wild Chive Kimchi Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 40 g Tofu; 10 g Wild chives (dallae); 20 g Napa cabbage kimchi; 2 g Red bell pepper; 2.5 g Green onion, minced; 2.5 g Minced garlic; 1 g Sugar; 1 g Sesame oil; 0.5 g Sesame seeds; 0.5 g Gochugaru (Korean chili flakes); 0.2 g Salt

달래두부김치무침

Dry pan-seared tofu batons topped with a fresh salad of wild chives (dallae), napa kimchi and red pepper. Use the kimchi stems, which are already seasoned, so the tofu needs no salt; julienned pickled radish also works well.

📝 Step-by-Step Instructions

Cut the tofu into 5×1.5×1 cm pieces.

Pan-Seared Tofu with Wild Chive Kimchi Salad — step 1

Sear the tofu in a dry pan until golden.

Pan-Seared Tofu with Wild Chive Kimchi Salad — step 2

Cut the wild chives into 2 cm lengths.

Pan-Seared Tofu with Wild Chive Kimchi Salad — step 3

Squeeze the kimchi lightly and finely julienne into 2 cm strips.

Pan-Seared Tofu with Wild Chive Kimchi Salad — step 4

Finely julienne the red pepper into 2 cm strips and toss with the chives, kimchi, green onion, garlic, sugar, sesame oil, sesame seeds, gochugaru and salt.

Pan-Seared Tofu with Wild Chive Kimchi Salad — step 5

Serve the kimchi-chive salad on top of the tofu.

Pan-Seared Tofu with Wild Chive Kimchi Salad — step 6

📊 Nutrition Facts (per serving)

59Calories (kcal)

4.2 gCarbs

4.6 gProtein

2.9 gFat

300.9 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.