Korean Tofu and Bell Pepper Salad
Paprika-dubu-muchim combines 300 grams of blanched firm tofu, crumbled coarsely by hand, with julienned red and yellow bell peppers, cucumber, and onion in a soy-vinegar dressing. Blanching the tofu for just one minute removes any raw bean flavor while preserving a soft, creamy texture that contrasts with the crisp, sweet snap of the peppers. The onion is soaked in cold water for three minutes to tame its bite before joining the bowl. Sesame oil and minced garlic round out the dressing, adding depth without heaviness. Chilling the finished dish for 10 minutes before serving sharpens the vegetable flavors and makes the tofu firmer to the bite.
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Instructions
- 1
Blanch tofu in boiling water for 1 minute, cool, and drain thoroughly.
- 2
Julienne bell peppers and cucumber; thinly slice onion and soak in cold water for 3 minutes.
- 3
Combine soy sauce, vinegar, sesame oil, and minced garlic for the dressing.
- 4
Coarsely crumble tofu by hand and add drained vegetables to the bowl.
- 5
Add dressing, toss gently, and finish with sesame seeds.
- 6
Chill for 10 minutes before serving for a cleaner, fresher taste.
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