Making cool and savory tofu cold s
Hello, I'm white snow. There's nothing like cold soup for a hot summer.. Today, I made cold soup using tofu. Eating savory tofu coolly makes you want to eat a bowl of rice! How about dinner tonight?
4 serving
Within 30 minutes
세종댁달순
Ingredients
  • Tofu
    1piece
  • Sea tangle
    1.5cup
  • Ice
  • Soy sauce
    1cup
  • leek
    2spoon
  • Green pepper
    1ea
  • Red pepper
    1ea
  • crushed garlic
    1/2t
  • sesame salt
    1spoon
  • Sesame oil
    1spoon
Cooking Steps
STEP 1/5
Put tofu on a strainer and drain
AllSoak Shima water in the refrigerator with water and kelp in advance.
STEP 2/5
Cut tofu (1 hair) into bite-size shreds and prepare them.
STEP 3/5
Chop chives (2 spoons), green peppers (1 piece), and red peppers (1 piece) into the soy sauce (1 cup), and mix well with the compressed garlic (half tsp), sesame salt (1 spoon), and sesame oil (1 spoon).
STEP 4/5
Divide the shredded tofu into enough portions and add the sauce (2 tablespoons).
STEP 5/5
Lastly, add kelp water (1 and a half cups) and add ice cubes!
The savory and cool tofu cold salad, which is different from the cucumber cold salad, is complete!
It would be good as a diet food with vegetables or vegetables according to the preference of chefs. But I want to keep the savory taste of tofu intact like cucumber and eggplant I tried to make it with the least amount of ingredients... The kids are saying it's good and they want me to cook it again Haha How about cold tofu on a hot evening or an unappetizing evening?
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