A simple Korean tofu salad served with soy-based dressing. Easy, healthy and refreshing!
In Korea, tofu is often enjoyed simply with a soy sauce, called yangnyeomjang (양념장). It’s an easy way to add healthy, tasty protein to your meal. If you add your favorite spring salad mix, you can turn it into a refreshing salad. Perfect as a side dish or for a light meal!
The simple sauce (yangnyeomjang) pairs deliciously with the nutty tofu and slightly peppery, bitter spring mix.
Tofu
Korean tofu blocks come in 3 variations, depending on how much water is expelled from the tofu. They are usually labeled on the package as firm (부침용, for pan-frying), soft (찌개용, for stews), or silky (생식용, for eating fresh).
For this tofu salad, silken tofu (생식용) is best to use. Although tofu is very smooth and soft, it can hold its shape if handled with care. It is also sliceable. The soft one also works (찌개용, for stews).
If you don’t have access to Korean tofu, use any type of block tofu you can find. The softer it is, the better.
Even though tofu is already cooked and can be eaten without packaging, I prefer to boil it for a few minutes. Boiling heats and softens the tofu slightly. You can serve warm or at room temperature. I personally love hot tofu with sauce!
How to serve tofu salad
Simply arrange the sliced tofu on a plate or bed of spring salad and drizzle with the sauce. You can add other salad greens such as microgreens, cherry tomatoes and cucumber slices.
Other recipes with tofu
A thousand and one
Spicy braised tofu
Tofu kimchi
Tofu gimbap
Mapo tofu
Tofu bibimbap
For more Korean cuisine inspiration, read on YouTube, Pinterest, Twitter, FacebookAND Instagram.
Dubu Salad (Korean Tofu Salad)
Salad, side dish
Portions: 2
Print recipe
This tofu salad recipe was originally published in March 2012. I’ve updated it here with more information, new photos, and minor changes to the recipe.
