Low-salt recipe How to make seasoned mugwort with tofu
I happened to take a day off tomorrow. It's natural to take a break, but I don't have any plans on what to do on my day off. Of course, I didn't have any plans for what to do today, the day before the break. I also thought about spending time idly, but somehow I couldn't do it in my personality. "Shall we watch a movie after work?" There was a movie I wanted to see, but it didn't play in all the theaters in my area about a month after it was released. I decided not to watch a movie because I didn't feel like watching any other movie than that. "What should we do?" I just looked around the market as usual. It's not a market day, but there are many things to see because it's a 365-day market. However, I was tired after work, so I spent a lot of time walking around without looking around. I didn't have the energy and time to make and eat brilliant delicious food, so I only bought mugwort and tofu to make and eat the seasoned mugwort that I had in mind for a few days. I bought 3,000 won worth of mugwort from my regular vegetable lady, but I think she gave me 1,000 won more as a bonus. It's enough to make the seasoned mugwort tofu that I made today and make other mugwort dishes. Mugwort tofu salad is the same as how to make mugwort tofu salad, but it's not mugwort, but mugwort. It's a one-letter difference in taste, and I'll tell you how to make healthy mugwort tofu salad right now.
2 serving
Within 30 minutes
동주
Ingredients
  • Mugwort
    2handful
  • Tofu
    1piece
  • almond
    1/2handful
  • Salt
    little
Cooking Steps
STEP 1/7
Boil tofu in boiling water with 1/2T of salt for about 3 minutes.
STEP 2/7
Mash the boiled tofu finely and drain it.
STEP 3/7
Trim mugwort with poor leaves or thick roots and wash them several times in running water.
STEP 4/7
Blanch the cleanly washed mugwort with 1/2T of salt in boiling water for about 15 seconds.
STEP 5/7
Quickly wash the blanched spinach under running water and drain it.
STEP 6/7
Mince almonds while dehydrating mashed tofu and blanched mugwort.
STEP 7/7
Mix blanched mugwort, crushed tofu, and crushed almonds in a bowl evenly. Season with salt for the lack of seasoning, and you're done with the mugwort tofu.
To make the seasoned mugwort delicious, it is recommended to remove the water from the blanched mugwort and mashed tofu to some extent completely. If there is a lot of water, the taste and texture will decrease, and if you eat it a few hours after refrigerating, it may become wet and you may not want to eat it. I didn't cut the blanched mugwort, but if the mugwort you prepared is big and strong, you can remove the water after blanching and cut it at 2cm intervals. And I only put almonds in my house because I only have almonds, but instead of almonds, I can put nuts that I like to eat or like, such as peanuts and cashew nuts, or mix them together. If it's bland without any special seasoning, you can add salt and season it, so it's not hard to make it taste. The seasoned mugwort tofu tastes good but is a healthy side dish. I highly recommend it to those who usually make low-salt foods or healthy side dishes for their health.
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