Chia Seed Yuja Dressing Tofu Salad
Quick answer
A healthy salad with refreshing yuja dressing and crunchy chia seeds.
- Chia seeds soaked in citrus juice form a textured gel that carries the yuja aroma into every bite.
- Chia seeds soaked in lemon juice form gel beads inside the dressing
Key ingredients
Core cooking flow
- 1 Soak 2 tbsp chia seeds in 1 tbsp lemon juice mixed with 2 tbsp water for at...
- 2 Cut 300 g soft tofu into 3 cm pieces and set on a paper towel for 1 to 2 min...
- 3 Halve 8 cherry tomatoes. Soak 100 g baby greens in cold water for 5 minutes...
A healthy salad with refreshing yuja dressing and crunchy chia seeds.
What Makes This Special
- Chia seeds soaked in citrus juice form a textured gel that carries the yuja aroma into every bite.
- Chia seeds soaked in lemon juice form gel beads inside the dressing
- Yuja-cheong rind and pulp release citrus layers into olive oil
- Soft silken tofu absorbs dressing at the cut face with each bite
Instructions
- 1
Soak 2 tbsp chia seeds in 1 tbsp lemon juice mixed with 2 tbsp water for at least 10 minutes until the seeds swell to a gel 8 to 10 times their size.
- 2
Cut 300 g soft tofu into 3 cm pieces and set on a paper towel for 1 to 2 minutes to absorb surface moisture gently.
- 3
Halve 8 cherry tomatoes. Soak 100 g baby greens in cold water for 5 minutes, then drain and dry completely on a rack.
- 4
Combine 2 tbsp yuja-cheong, 1 tbsp vinegar, 2 tbsp olive oil, 0.5 tbsp soy sauce, and 1 tbsp lemon juice in a small bowl and whisk until smooth.
- 5
Add the soaked chia seeds to the dressing base and stir well until the seeds are evenly distributed throughout.
- 6
Spread baby greens and cherry tomatoes on a wide plate. Gently place the soft tofu in the center. Handle the tofu carefully to keep it from breaking.
- 7
Spoon the chia seed yuja dressing evenly over everything right before eating. Dressing ahead of time will soften the greens.
Tips
Nutrition (per serving)
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