Turmeric Coated Tofu And Asian Pear Salad With Kimchi Dressing

  1. Mix all ingredients for kimchi dressing (chopped kimchi, kimchi juice, mirin, sesame oil, cider vinegar, honey) and set aside.
  2. Beat 1 egg and set aside.
  3. Mix rice flour, ground turmeric, salt and pepper. Place it in a tray.
  4. Cut tofu into cubes big enough to be a couple of bite size (about 1.4 x 2 inch/ 3.5 x 5cm).
  5. Gently coat tofu cubes with beaten egg, then evenly with the mix dusting off any excess flour.
  6. In a non-stick pan, heat a tablespoon of oil over medium heat.
  7. Add tofu cubes, cook until all sides are golden and crispy. It should take somewhere between 1-3 minutes on each side. Add more oil gradually when needed.
  8. Transfer cooked tofu onto a tray with kitchen towel to remove any excess oil.
  9. Remove the core of pear, cut it into strips in any thickness you desire.
  10. In a dry pan, lightly toast black sesame seeds (about 25-30 seconds) over medium-high heat.
  11. Assemble the salad. Place greens on the bottom, add tofu, pear and kimchi dressing on top.
  12. Taste all the elements of salad together, season with a pinch of salt and pepper if necessary.
  13. Sprinkle toasted black sesame seeds to finish.

turmeric, firm tofu, egg, brown rice flour, ground turmeric, salt, black pepper, regular olive oil, dressing, mirin, sesame oil, apple cider vinegar, honey, asian pear, black sesame seeds, salt

Taken from food52.com/recipes/81340-turmeric-coated-tofu-and-asian-pear-salad-with-kimchi-dressing (may not work)

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