Chamnamul Pear Tofu Salad
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
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.
Read more
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.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Wrap 180g firm tofu in paper towels and press out the moisture, then cut it into 2cm cubes.
- 2Control
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.
- 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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tofu cubes seared for eight minutes develop a firm crust that offsets the soft, fragrant chamnamul leaves.
- Finish cue
- Sear the tofu for 6 to 8 minutes total, turning only when each side turns golden.
- Avoid this
- Trim tough stems from 80 g chamnamul and cut the greens into 5 cm lengths.
- Storage and reheating
- When the outside feels firm and crisp, transfer the cubes to a plate and cool completely so they hold their shape.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
23min, 8 ingredients
Category median
25min, 8 ingredients
Based on 189 recipes
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