Korean Tofu Yuja Salad (Pan-Fried Tofu Citrus Dressing)
Dubu yuja muchim brings an uncommon citrus dimension to Korean tofu banchan by using yuja-cheong - a preserve of yuzu-like Korean citrus rind in honey or sugar. Soft tofu is blanched briefly to warm through and firm up slightly, then cut into bite-sized pieces and dressed while still warm so the pores open to absorb the vinaigrette. The dressing blends yuja-cheong with soy sauce, vinegar, and sesame oil - the citrus peel's fragrant bitterness cutting through the tofu's blandness in a way that soy sauce alone cannot. The dish sits in a category between Korean and Western salad sensibilities, light enough to serve as a starter. Yuja has been cultivated on Korea's southern coast - especially Goheung and Namhae - since the Joseon era. Best eaten cold or at room temperature within a few hours of assembly.
Adjust Servings
Instructions
- 1
Wrap tofu in paper towel and press out moisture for 10 minutes.
- 2
Pan-sear tofu on both sides until golden, then cool slightly.
- 3
Slice onion thinly and soak briefly in cold water.
- 4
Whisk yuja marmalade, soy sauce, vinegar, and olive oil.
- 5
Arrange tofu, baby greens, and onion on a plate.
- 6
Drizzle dressing and finish with sesame seeds.
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Nutrition (per serving)
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