Savory Tofu and Seaweed Salad (Ttot Dubu Muchim)
Delicious and Nutritious Tofu and Seaweed Salad: A Simple Recipe
Today, we’re making Ttot Dubu Muchim (Seaweed and Tofu Salad) using convenient pre-salted seaweed. This dish is wonderfully nutty and flavorful thanks to the addition of tofu, making it a delightful side dish.
Main Ingredients- 200g salted seaweed (tot)
- 300g firm tofu
Cooking Instructions
Step 1
First, it’s important to remove the saltiness from the pre-salted seaweed. Place the seaweed in a bowl filled with lukewarm water and let it soak for about 10 minutes. This process will gently remove excess salt and soften the seaweed for a more pleasant texture.
Step 2
To achieve a smooth texture, we need to drain the tofu well. Place the tofu on a fine-mesh sieve and gently press it with your hands to squeeze out as much water as possible. Be careful not to mash the tofu.
Step 3
Even after draining on a sieve, tofu can still retain some moisture. For a cleaner taste and better consistency, pat the tofu dry with paper towels. This step ensures that the dressing adheres well to the tofu and doesn’t become watery.
Step 4
Rinse the seaweed, which has been soaking in lukewarm water, thoroughly under clean running water. Make sure all the salt is completely rinsed off. If you enjoy the distinct oceanic aroma of seaweed, you can rinse it a bit less.
Step 5
To enhance the texture of the seaweed, we’ll give it a quick blanch. Bring a pot of water to a boil and add 1 teaspoon of coarse salt. Once the water is boiling, add the seaweed and blanch it for a very short time, about 1 minute. Immediately remove it from the boiling water. Be cautious not to overcook, as it can become mushy.
Step 6
After blanching, immediately rinse the seaweed under cold water to stop the cooking process and cool it down. This helps maintain its crisp texture. Squeeze out the excess water from the seaweed firmly with your hands. Excess water can dilute the dressing.
Step 7
Now it’s time to combine everything! In a bowl, place the drained tofu and blanched seaweed. Add 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 0.5 tablespoon of minced garlic, and 0.5 tablespoon of toasted sesame seeds. You can add a touch of sugar or plum extract if you prefer a slightly sweeter taste.
Step 8
Gently mix the ingredients with your hands, tossing them together until the dressing is evenly distributed. Be gentle to avoid mashing the tofu. Ensure the seaweed and tofu are well coated with the seasoning.
Step 9
Your delicious and savory Tofu and Seaweed Salad is ready! Serve it over warm rice or enjoy it as a standalone side dish. It’s a healthy and flavorful addition to any meal.
