Side Dishes

Seaweed Stem & Tofu Salad with Mixed Nuts

Name: Seaweed Stem & Tofu Salad with Mixed Nuts
Prep time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10 g Dried seaweed stems (miyeok julgi); 70 g Tofu; 1 g Rosemary; 25 g Mixed nuts; 15 g Seasoned soy sauce (mat-ganjang); 15 g Onion, minced; 5 g Minced garlic; 1 g White pepper; 3 g Sesame seeds; 5 g Vinegar

미역줄기두부무침

Rehydrated seaweed stems marinated in a tangy onion-garlic soy dressing, then tossed with mashed tofu and chopped mixed nuts. Seasoned soy sauce with onion and garlic is less salty than regular soy sauce, and the nuts add richness.

📝 Step-by-Step Instructions

Squeeze the tofu dry and mash it.

Seaweed Stem & Tofu Salad with Mixed Nuts — step 1

Soak the seaweed stems and cut into bite-sized pieces.

Seaweed Stem & Tofu Salad with Mixed Nuts — step 2

Mix the dressing.

Seaweed Stem & Tofu Salad with Mixed Nuts — step 3

Chop the nuts.

Seaweed Stem & Tofu Salad with Mixed Nuts — step 4

Marinate the seaweed stems in the dressing.

Seaweed Stem & Tofu Salad with Mixed Nuts — step 5

Add the tofu and nuts to the seaweed stems and mix, garnishing with rosemary.

Seaweed Stem & Tofu Salad with Mixed Nuts — step 6

📊 Nutrition Facts (per serving)

178.3Calories (kcal)

4.6 gCarbs

17.5 gProtein

10 gFat

446.4 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.