Korean Tofu Salad with Honey Soy Chilli Vinaigrette
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My Korean Kitchen · by Sue | My Korean Kitchen★ 4.5 (2)

Korean Tofu Salad with Honey Soy Chilli Vinaigrette

NUTRITION · PER SERVING10M COOK
CAL 5%·PRO 10%
CARBS 7G28% OF CAL
0G FIBER0G ADDED0G INTRINSIC2G OTHER5G TOTAL SUGAR
FAT 5G50% OF CAL
0G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crisp tofu, snow peas, and sprouts topped with sesame seeds and dressed in a honey soy chilli vinaigrette. It's a fresh, quick salad with Korean flavors.

sidekoreansaladtofudairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 350 g silken tofu (- sliced (*see note))
  • 25 g snow pea sprouts (or garden salad mix (rinsed))
  • 5 g alfalfa sprouts ((rinsed))
  • 1 Tbsp toasted sesame seeds ((crushed))
  • 1 Tbsp soy sauce
  • 1 Tbsp apple cider vinegar (or rice vinegar)
  • 1 Tbsp honey
  • 1/2 Tbsp lemon juice (freshly squeezed)
  • 1 tsp Korean chili flakes ((gochugaru) – Can be omitted or reduced per your preference. Though I highly recommend you add them!)
  • 1 tsp sesame oil
PREP
10M
SODIUM
257MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.