Chamnamul Pear Tofu Salad
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Eaten raw, chamnamul (a Korean mountain herb) gives off a fresh aroma somewhere between parsley and celery.
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Pan-fried cubes of firm tofu, golden and crisp outside, give it something to chew on, julienned Asian pear adds cool sweetness, and halved cherry tomatoes bring a little acidity. Whether the tofu forms a firm crust depends on moisture: pressed poorly, it sticks to the pan and never firms up. The cubes are folded in last, after the greens are dressed, once they have cooled completely and can hold their shape. The pear is cut right before assembly to limit browning, and the dressing is just perilla oil, lemon juice, and soup soy sauce, kept simple so the nutty perilla oil leads.
Ingredients
Instructions
- 1
Wrap 180g firm tofu in paper towels and press out the moisture, then cut it into 2cm cubes.
- 2
Heat a nonstick pan thoroughly over medium-high heat.
Arrange the tofu without overlapping and leave it undisturbed for the first 1 minute to set the surface.
- 3
Sear the tofu for 6 to 8 minutes total, turning only when each side turns golden.
When the outside feels firm and crisp, transfer the cubes to a plate and cool completely so they hold their shape.
- 4
Trim tough stems from 80 g chamnamul and cut the greens into 5 cm lengths.
Halve 100 g cherry tomatoes, then peel and julienne 120 g Korean pear into 0.3 cm strips right before assembly to limit browning.
- 5
In a small bowl, combine 1.5 tbsp perilla oil, 1 tbsp lemon juice, and 1 tsp soup soy sauce.
Whisk for about 20 seconds until the oil looks evenly dispersed and the dressing tastes balanced.
- 6
Add chamnamul, pear, and cherry tomatoes to a large bowl first, then drizzle over the dressing and toss lightly.
Add the cooled tofu last, folding gently so it does not crumble, and finish with 1 tsp toasted sesame seeds.
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