Salad > Vegetarian Salads > Korean Salads > Kongnamul Salads

Soybean Sprout and Tofu Salad Recipe

Ingredients with Measurements:
- 1 pound soybean sprouts
- 1 block of firm tofu, drained and cubed
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup chopped mint leaves
- 1/4 cup chopped roasted peanuts
- 1/4 cup sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon grated ginger
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:
1. Rinse the soybean sprouts under cold water and drain well.
2. In a large mixing bowl, combine the soybean sprouts, cubed tofu, scallions, cilantro, mint leaves, and roasted peanuts.
3. In a separate mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, salt, and pepper until well combined.
4. Pour the dressing over the soybean sprout and tofu mixture and toss until everything is evenly coated.
5. Serve immediately or refrigerate until ready to serve.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled or at room temperature
Serving size:
- 4 servings

Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 12g
- Protein: 13g
- Fiber: 4g

Substitutions for ingredients:
- Instead of soybean sprouts, you can use mung bean sprouts or alfalfa sprouts.
- Instead of firm tofu, you can use silken tofu or tempeh.
- Instead of scallions, you can use red onions or shallots.
- Instead of cilantro and mint leaves, you can use parsley or basil.
- Instead of roasted peanuts, you can use cashews or almonds.
- Instead of sesame oil, you can use olive oil or avocado oil.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of grated ginger, you can use minced garlic or lemongrass.

Variations:
- Add sliced cucumbers, carrots, or bell peppers for extra crunch and color.
- Top with sliced avocado or boiled egg for added creaminess and protein.
- Use a different type of nut or seed, such as sunflower seeds or pumpkin seeds.
- Add a spicy kick by mixing in some sriracha or chili flakes.

Tips and tricks:
- Make sure to drain the tofu well before cubing it to prevent excess moisture in the salad.
- If you don't have a whisk, you can use a fork to mix the dressing ingredients together.
- Taste the dressing before adding it to the salad and adjust the seasoning to your liking.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Storage instructions:
- Store the salad in an airtight container in the refrigerator for up to 2 days.

Reheating instructions:
- This salad is best served cold or at room temperature, so there is no need to reheat it.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra chopped herbs, peanuts, or sesame seeds.

Garnishes:
- Chopped herbs, peanuts, or sesame seeds.

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Serve with steamed rice or quinoa for a more filling meal.

Troubleshooting advice:
- If the dressing is too thick, add a splash of water to thin it out.
- If the salad seems dry, add a little more dressing or a drizzle of olive oil.

Food safety advice:
- Make sure to rinse the soybean sprouts well before using them to remove any dirt or bacteria.
- Store the salad in the refrigerator and discard any leftovers after 2 days.

Food history:
- Soybean sprouts are a common ingredient in Korean cuisine and are often used in salads, soups, and stir-fries.

Flavor profiles:
- This salad is fresh, light, and flavorful with a combination of crunchy soybean sprouts, creamy tofu, and fragrant herbs.

Serving suggestions:
- Serve as a light lunch or dinner, or as a side dish to a larger meal.

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Taste: Tangy, Savory, Nutty, Crunchy