Young Radish Kimchi & Tofu Crumble Salad
Young radish kimchi and tofu crumble salad uses firm tofu crumbled by hand and sauteed in olive oil for 5 to 7 minutes until the moisture has cooked off and the pieces turn dry and granular. Finely chopped chonggak kimchi introduces a spicy, tangy fermented punch, and the dressing mixes gochujang with plain yogurt so that chili heat and lactic acidity layer onto each other, with lemon juice cleaning up the finish. Romaine and red cabbage supply crunch beneath the crumble, and corn kernels add sweetness that contrasts directly with the kimchi's saltiness. Squeezing excess brine from the kimchi before adding it prevents the salad from turning soggy, and the tofu crumble should go on while still warm so its nuttiness stays prominent. The bowl balances fermented flavors, dairy, raw vegetables, and plant protein in a single serving.
Adjust Servings
Instructions
- 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.
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Nutrition (per serving)
Goes Well With
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