Chamnamul Pear Tofu Salad
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.
Adjust Servings
Instructions
- 1
Pat tofu dry and cut into 2 cm cubes.
- 2
Pan-sear tofu for 6-8 minutes until golden, then cool slightly.
- 3
Cut chamnamul into 5 cm lengths and julienne the pear.
- 4
Whisk perilla oil, lemon juice, and soy sauce for the dressing.
- 5
Toss greens, pear, tomatoes, and tofu lightly, then finish with sesame seeds.
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