Chamnamul Pear Tofu Salad
Quick answer
Chamnamul pear tofu salad pan-sears firm tofu cubes for 6-8 minutes until the exterior turns golden and crisp while the inside stays soft.
What makes this special
- Tofu cubes seared for eight minutes develop a firm crust that offsets the soft, fragrant chamnamul leaves.
- Pan-searing tofu 6-8 minutes creates crisp crust while keeping inside soft
- Chamnamul's bitter, aromatic wild herb flavor contrasts pear's sweet juice
Key ingredients
Core cooking flow
- 1 Wrap 180 g firm tofu in paper towels and press firmly to remove surface moisture.
- 2 Heat a skillet over medium-high heat and add just a thin film of oil.
- 3 Sear the tofu for 6 to 8 minutes total, turning only when each side turns golden.
Chamnamul pear tofu salad pan-sears firm tofu cubes for 6-8 minutes until the exterior turns golden and crisp while the inside stays soft. Chamnamul is cut into 5 cm lengths to preserve its fragrant mountain-herb character, and Korean pear is julienned thin so its clean juice sweetens each bite. A dressing of perilla oil, lemon juice, and soup soy sauce delivers nuttiness and umami in a single drizzle, and halved cherry tomatoes contribute a pop of acidity. Slicing the pear just before assembly minimizes browning, and toasted sesame seeds scattered on top add a final layer of warm, nutty aroma.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wrap 180 g firm tofu in paper towels and press firmly to remove surface moisture.
Cut it into 2 cm cubes, and if you want a crisper crust, dust the pieces very lightly with starch.
- 2Control
Heat a skillet over medium-high heat and add just a thin film of oil.
Arrange the tofu in a single layer, leaving space between pieces, and let it sit untouched for the first minute to set the surface.
- 3Finish
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.
- 4Prep
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.
- 5Season
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
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