How to make vegetable tofu salad with young leaves
Spring, spring, spring. Spring has come Haha When it comes to salad, I only think about vegetables and meat Cook tofu in a balanced way I made some veggies and persimmon vinegar dressing^^
2 serving
Within 30 minutes
강씨집밥
Ingredients
  • Tofu
    1/2piece
  • a young leaf vegetable
  • Cabbage
  • potato starch
  • a persimmon
    5T
  • Soy sauce
    2T
  • olive oil
    1T
  • Vinegar
    1T
  • plum extract
    1T
Cooking Steps
STEP 1/4
First, cut tofu into squares and sprinkle a little bit of salt
Remove the water and coat it with starch
STEP 2/4
If you put starch powder on it and bake tofu, the texture will be more dry, so you can enjoy a more delicious salad
STEP 3/4
Cool the baked tofu in a kitchen towel for a while
If you put it on hot vegetables, the young vegetables will be cooked.
STEP 4/4
Add persimmon vinegar, soy sauce, olive oil, vinegar, and plum extract to make fresh persimmon vinegar dressing
Cut the lettuce into small pieces and soak it in water Soak young leaves and vegetables in cold water to drain them. Place lettuce, young leaf vegetables, and grilled tofu on a pretty plate You can eat it a few days ago with vinegar dressing.
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