Kimchi Tofu Caesar Salad

Name: Kimchi Tofu Caesar Salad
Prep time: 18 min
Cook time: 8 min
Total time: 26 min
Yield: 2 servings
Cuisine: Korean-American
Ingredients: 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

Quick answer

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

About this dish

A dressing of mayonnaise and plain yogurt with parmesan stirred in gives the familiar Caesar creaminess with less weight, and stir-fried kimchi and seared tofu pull the salad toward Korea.

Bread croutons, golden tofu cubes and crisp romaine each bring a different texture, which lasts only if the toppings are added right before eating.

Ingredients

servings

IngredientAmount

bread1 slice

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Instructions

6 steps

1

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

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

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

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

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

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

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