Korean Sesame Tofu With Vegetable Ribbon Salad Recipe

About this recipe

Korean Sesame Tofu with Vegetable Ribbon Salad is a delightful fusion of bold flavors and vibrant textures. This vegetarian dish combines protein-rich tofu, crispy and golden after air frying, with a refreshing ribbon salad made from mooli, carrot, and cucumber. Tossed with a tangy sesame dressing, the salad is further enhanced by the crunch of roasted sesame seeds and the aromatic freshness of spring onions. Paired with fluffy basmati rice, this meal is both nutritionally balanced and incredibly satisfying. Whether you're looking for a quick lunch or a gym-friendly meal prep, this dish offers 28g of protein to support muscle recovery and 8g of fiber to keep your digestion in check. The cooking process is straightforward, with marinading, air frying, and assembling the salad creating a fun yet efficient kitchen experience. Serve it warm for a comforting, wholesome lunch that doesn’t compromise on flavor or health.

Ingredients

• - Mori-Nu Silken Firm Tofu
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 4 Pack Fresh Carrots - Pack Of 4
• 1 Piece Cucumber 1Pc
• 500G Tropical Sun Basmati Rice 500g
• 240G Spice Kitchen Curry Blend Trio, 240G
• 80G Roasted Sesame Seeds With Curry, 80G
• Bunch Spring Onion (Bunch)
• - Amoy Dark Soy Sauce
• 250G Special Ingredients Isomalt Powder, 250G
• - Biona Capers In Olive Oil
• 200 Ml Minus 8 Vinegar Veget8, 200Ml
• - Maldon Flakes Sea Salt
• 100G Heera Black Pepper Powder 100g
• 100 G Jumbo Garlic 100g

Instructions

1. 1. Press the tofu for 10 minutes to remove excess water, then cut into 1-inch cubes.
2. 2. Mix soy sauce, isomalt powder, olive oil, and curry blend to create a marinade for the tofu.
3. 3. Toss the tofu cubes in the marinade and let them rest for 15 minutes to absorb the flavors.
4. 4. Peel and slice the mooli, carrots, and cucumber into thin ribbons using a peeler or mandoline.
5. 5. Cook the basmati rice in boiling water for 12 minutes until tender, then drain and set aside.
6. 6. Heat a non-stick pan or air fryer and cook the marinated tofu for 10 minutes until crispy and golden brown.
7. 7. In a bowl, mix the vegetable ribbons with vinegar, sesame seeds, and a pinch of salt and pepper.
8. 8. Finely slice the spring onions and add them to the vegetable salad for a fresh garnish.
9. 9. Plate the cooked rice, crispy tofu, and vegetable ribbon salad side by side for an elegant presentation.
10. 10. Sprinkle a few more sesame seeds on top of the tofu for extra crunch.
11. 11. Serve warm and enjoy the vibrant flavors and textures of this Korean-inspired meal.