Kimchi Tofu Caesar Salad

Quick answer

Total time: 26 min
Level: Medium
Servings: 2 servings
Ingredients: 10

About this dish

Sautéing the kimchi drives off moisture and concentrates its umami into an intense, savory punch that replaces anchovies in a traditional Caesar.

Pan-browned tofu cubes develop a crisp shell around their soft interior, standing in for crouton-like protein. The dressing mixes mayonnaise with plain yogurt for a lighter body than classic Caesar, sharpened with lemon juice and garlic. Grated parmesan adds the expected salty depth, and crisp romaine provides the essential crunch that holds the heavy flavors in check. Homemade bread croutons round out the textural contrast.

Ingredients (2 servings)

Ingredient	Amount	Unit
romaine lettuce	180	g
firm tofu	220	g
aged kimchi	90	g
parmesan cheese	25	g
bread	1	slice
mayonnaise	2	tbsp
plain yogurt	2	tbsp
lemon juice	1	tbsp
minced garlic	0.5	tsp
olive oil	1.5	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Season

Wash 180 g romaine, dry it thoroughly, and tear it into bite-size pieces.

Cut 220 g firm tofu into 2 cm cubes, sprinkle lightly with salt, and press with paper towels so it browns instead of steaming.
2

Finish

Chop 90 g aged kimchi into small pieces and cook it in a dry pan over medium heat for about 2 minutes.

When the juices have mostly evaporated and the aroma deepens, spread it on a plate to cool.
3

Control

Cut 1 slice of bread into 1.5 cm cubes, add a little olive oil, and toast over medium heat for about 3 minutes.

Remove when the edges are golden and firm, then cool so the croutons stay crisp.
4

Control

Add the remaining olive oil to the same pan and arrange the tofu in one layer over medium heat for about 3 minutes.

Do not stir constantly. Turn each piece only when a side is golden to prevent breaking.
5

Prep

Mix 2 tablespoons mayonnaise, 2 tablespoons yogurt, 1 tablespoon lemon juice, and 0.5 teaspoon minced garlic.

Add half of the 25g Parmesan and stir until smooth.
6

Finish

Just before serving, toss the romaine lightly with the dressing, coating the leaves without weighing them down.

Top with tofu, cooled kimchi, and croutons, then finish with the remaining parmesan and serve immediately while the textures are crisp.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Stir-fried kimchi adds a concentrated umami punch to the greens in Kimchi Tofu Caesar Salad.
Finish cue: Turn each piece only when a side is golden to prevent breaking.
Avoid this: Do not stir constantly.