Side Dishes

Pickled Fried Tofu & Vegetable Salad

Name: Pickled Fried Tofu & Vegetable Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 20 g Apple; 5 g Fried tofu pouches (yubu); 15 g Cabbage; 10 g Carrot; 15 g Cucumber; 5 g Dried kelp (dasima); 3 g Sugar; 15 g Vinegar; a pinch Ground black pepper

유부초절임

Blanched fried tofu pouches and kelp julienned with cabbage, carrot, apple and cucumber, quick-pickled in a sweet vinegar dressing. Blanching the tofu removes excess oil and sodium.

15mPrep

5mCook

1Serving

EasyLevel

🧺 Korean ingredients in this recipe

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📘 Cooking basics for this recipe

Korean Knife Cuts: Julienne, Diagonal, Cubes and MoreThe six cuts Korean recipes use, and why each dish calls for its own shape

📝 Step-by-Step Instructions

Blanch the fried tofu and kelp.

Pickled Fried Tofu & Vegetable Salad — step 1

Squeeze the tofu dry and julienne.

Pickled Fried Tofu & Vegetable Salad — step 2

Julienne the blanched kelp.

Pickled Fried Tofu & Vegetable Salad — step 3

Julienne the cabbage, carrot, apple and cucumber.

Pickled Fried Tofu & Vegetable Salad — step 4

Mix the sugar, vinegar and pepper into a dressing.

Pickled Fried Tofu & Vegetable Salad — step 5

Toss the julienned ingredients with the dressing.

Pickled Fried Tofu & Vegetable Salad — step 6

📊 Nutrition Facts (per serving)

34.32Calories (kcal)

6.11 gCarbs

1.45 gProtein

0.46 gFat

4.22 mgSodium

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

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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.