Korean Tofu and Bell Pepper Salad

Bring a large pot of water to a boil.

Add the 300 g tofu and blanch for 1 minute to shed the raw smell while keeping soft texture. Lift onto a kitchen towel for 5 minutes to cool and drain.

Julienne 60 g each of red and yellow bell pepper plus 70 g cucumber into thin 5 cm strips.

Slice 40 g onion, soak in cold water for 3 minutes to mellow the bite, then drain and pat dry.

Whisk 15 ml soy sauce, 10 ml vinegar, 8 ml sesame oil, and 4 g minced garlic in a small bowl.

The 3-to-2 soy-vinegar ratio gives the dressing savory depth balanced by enough tartness to brighten the tofu.

Place drained tofu in a large bowl and crumble by hand into rough 3 to 4 cm pieces, keeping some larger for contrast.

Blot the peppers, cucumber, and onion dry with a kitchen towel and lay over the tofu.

Pour the dressing into the bowl and fold with a spatula or clean hands using gentle upward strokes for 10 seconds, keeping the tofu pieces intact. Scatter 4 g sesame seeds evenly over the top to finish.

Cover with plastic wrap and chill in the refrigerator for 10 minutes.

The cold allows the soy-vinegar dressing to soak deeper into the tofu and tightens the vegetable strips for a crisper bite. Plate while still cold and serve immediately.