SaladsEasy

Chonggak Kimchi Dubu Crumble Salad (Young Radish Kimchi & Tofu Crumble Salad)

A 2-serving chonggak kimchi salad with auto-scaling for easy spicy-savory balance.

Prep 18minCook 7min2 servings

kimchi saladtofu crumblespicy saladkorean fusion saladlow carb saladgochujang dressing

Ingredients (2 servings)

1
Crumble tofu by hand and remove excess moisture with paper towels.
2
Saute tofu in olive oil for 5-7 minutes until dry and crumbly.
3
Finely chop kimchi stem and radish; tear romaine and slice red cabbage bite-size.
4
Mix gochujang, yogurt, and lemon juice for a spicy creamy dressing.
5
Toss vegetables, kimchi, and corn with the dressing in a large bowl.
6
Top with tofu crumble, fold lightly, and serve immediately.

Squeeze excess kimchi juice so the salad stays crisp.

Add tofu crumble while warm for deeper flavor.

Calories

260

kcal

Protein

Carbs

Fat

Original

2servings

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Target

servings

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