Korean Tofu Yuja Salad (Pan-Fried Tofu Citrus Dressing)

Name: Korean Tofu Yuja Salad (Pan-Fried Tofu Citrus Dressing)
Prep time: 12 min
Cook time: 5 min
Total time: 17 min
Yield: 2 servings
Cuisine: Korean
Ingredients: firm tofu 300 g; yuja marmalade 1.5 tbsp; soy sauce 1 tbsp; vinegar 1 tbsp; olive oil 1 tbsp; onion 30 g; baby greens 40 g; sesame seeds 1 tsp

Quick answer

Total time: 17 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Firm tofu is seared in a dry pan until golden, then dressed with yuja-cheong, a Korean citron marmalade, mixed with soy sauce, vinegar and olive oil.

The citron peel gives a faint bitterness and a fragrance that soy sauce alone never brings to plain tofu. Yuja has been grown on Korea's southern coast, around Goheung and Namhae, since the Joseon era. Tofu that still holds water thins the dressing and mutes that fragrance. Thinly sliced onion and baby greens add crunch on top. Serve it within 2 hours, while the tofu still holds its firm shape.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Wrap the 300 g firm tofu in several layers of paper towel, set it on a flat surface, and press firmly for 10 minutes until excess moisture is fully drawn out and the surface feels dry.
2

Heat a dry skillet over medium-high heat and sear the tofu on each side for 2 to 3 minutes until golden and lightly crisp, then remove from heat and let it rest for 2 minutes.
3

Slice the 30 g onion as thinly as possible, soak in cold water for 5 minutes to mellow the raw sharpness, then drain thoroughly and pat completely dry before placing on the plate.
4

Combine 1.5 tablespoons yuja marmalade, 1 tablespoon soy sauce, 1 tablespoon vinegar, and 1 tablespoon olive oil in a small bowl and whisk until fully blended into a smooth dressing.
5

Cut the cooled tofu into bite-sized pieces and arrange them neatly on a serving plate, then scatter 40 g baby greens and the well-drained onion slices evenly over the top.
6

Drizzle the dressing evenly over the tofu and greens, finish with 1 teaspoon sesame seeds scattered on top, and serve within 2 hours while the tofu texture stays pleasantly firm.