Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 1 small cucumber
- 1 small carrot
- 1/4 cup of chopped scallions
- 1 tablespoon of sesame seeds
- 1 tablespoon of gochugaru (Korean red pepper flakes)
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- Salt to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Cut the tofu into small cubes and place them in a mixing bowl.
2. Peel the cucumber and carrot, and cut them into thin matchsticks. Add them to the mixing bowl.
3. Add the chopped scallions, sesame seeds, and gochugaru to the mixing bowl.
4. In a separate bowl, whisk together the soy sauce, rice vinegar, honey, and sesame oil.
5. Pour the dressing over the tofu and vegetables, and toss gently to combine.
6. Season with salt to taste.
7. Chill the tofu saengchae in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 0 minutes
- Total time: 45 minutes (including chilling time)
Temperature:
- Refrigerate the tofu saengchae at 40°F or below.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 130 per serving
- Total fat: 8g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 290mg
- Total carbohydrates: 10g
- Dietary fiber: 2g
- Sugars: 6g
- Protein: 7g
Substitutions for ingredients:
- Instead of firm tofu, you can use silken tofu or even chicken breast.
- Instead of cucumber and carrot, you can use other vegetables like radish, bell pepper, or zucchini.
- Instead of gochugaru, you can use red pepper flakes or cayenne pepper.
- Instead of honey, you can use maple syrup or agave nectar.
Variations:
- You can add other ingredients like sliced mushrooms, bean sprouts, or spinach.
- You can use a different dressing like a peanut sauce or a ginger dressing.
- You can make it spicier by adding more gochugaru or hot sauce.
Tips and tricks:
- Use a sharp knife to cut the vegetables into thin matchsticks.
- Press the tofu with a paper towel to remove excess water before cutting it.
- Use a non-reactive bowl to mix the dressing.
- Chill the tofu saengchae for at least 30 minutes before serving to allow the flavors to meld.
Storage instructions:
- Store the leftover tofu saengchae in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Tofu saengchae is best served cold, so there's no need to reheat it. If you must, you can microwave it for a few seconds, but be careful not to overheat it.
Presentation ideas:
- Serve the tofu saengchae in a shallow bowl or plate.
- Garnish with extra sesame seeds and chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
- Cilantro leaves
- Sliced red chili peppers
Pairings:
- Tofu saengchae pairs well with other Korean dishes like bibimbap, japchae, or bulgogi.
- It also goes well with rice or noodles.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed rice
Troubleshooting advice:
- If the tofu saengchae is too salty, you can dilute the dressing with more rice vinegar or water.
- If the tofu saengchae is too spicy, you can reduce the amount of gochugaru or omit it altogether.
Food safety advice:
- Make sure to wash your hands and all the vegetables before preparing the dish.
- Use a clean cutting board and knife to avoid cross-contamination.
- Store the tofu saengchae in the refrigerator at 40°F or below.
Food history:
- Tofu saengchae is a Korean dish that is typically served as a side dish or banchan. It is made with fresh vegetables and tofu, and dressed with a spicy and tangy dressing.
Flavor profiles:
- Tofu saengchae is a refreshing and light dish that has a balance of spicy, sweet, and sour flavors. The tofu provides a creamy and mild taste, while the vegetables add crunch and freshness.
Serving suggestions:
- Serve the tofu saengchae as a side dish or appetizer.
- You can also serve it as a main dish by adding more protein like grilled chicken or shrimp.
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Region: Korean