Chewy Seaweed and Silken Tofu Salad (Tot Dubu Muchim)
A Delightful Blend of Nutty Tofu and Chewy Seaweed: Seaweed Tofu Salad
Looking for a low-sodium, nutritious side dish? This Seaweed Tofu Salad is perfect! It’s a healthy and delicious option that even kids will enjoy. Experience the wonderful textures and flavors, all curated by ManGredient.com, your gateway to a world of recipes.
Main Ingredients
- Seaweed (Tot) 150g (cleaned)
- Tofu 1/2 block (approx. 150g)
Seasoning
- Soup soy sauce 1 Tbsp (adjust if using low-sodium)
- Toasted sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic, a pinch
- Salt, to taste
- Soup soy sauce 1 Tbsp (adjust if using low-sodium)
- Toasted sesame seeds 1 Tbsp
- Sesame oil 1 Tbsp
- Minced garlic, a pinch
- Salt, to taste
Cooking Instructions
Step 1
First, prepare the seaweed. Rinse it thoroughly under running water to remove any dirt or debris. Cut the seaweed into bite-sized pieces, about 5-6 cm long. Bring a pot of water to a boil with a pinch of salt. Add the seaweed and blanch for about 1-2 minutes, until it turns a vibrant green. Immediately transfer the blanched seaweed to cold water to cool, then squeeze out any excess water firmly with your hands.
Step 2
Next, drain the tofu. Wrap the tofu in paper towels and press gently to remove as much water as possible. Place the drained tofu in a bowl and use a fork or spoon to mash it until it’s smooth and creamy, ensuring there are no large lumps. It’s nice to leave some texture rather than mashing it completely fine.
Step 3
Now, combine the mashed tofu and the squeezed seaweed in a large mixing bowl. Add the soup soy sauce, toasted sesame seeds, sesame oil, and minced garlic. Gently mix everything together with your hands or a spoon until well combined. Finally, taste and add a pinch of salt if needed to adjust the seasoning to your preference. This completes your delicious Seaweed Tofu Salad!
