🇰🇷 South KoreaJust addedWorld recipes · Recipe for 1 serving
Korean Cucumber Tofu Salad
The recipe name, ingredients, quantities, method and guidance are shown completely in the selected language.
View all recipesNutrition figures are estimates per person. Brands and preparation can change the values.
Estimated cost
approx. €2.62Value of ingredients usedWhole packs may cost more on the first shop.
The cost estimate uses typical low prices in Germany and is not a live offer.
Deutschland
Shopping in Germany
- Gochujang paste is available from Asian shops or the international aisle of larger supermarkets. Refrigerate after opening and use sparingly because it is hot.
- Coconut milk and sesame oil are usually in the international or Asian aisle; coconut milk is often also stocked in the organic section.
- Soba noodles and rice vinegar are available from Asian shops or international aisles in larger supermarkets. Wholegrain spaghetti and mild white wine vinegar are easier-to-find alternatives with a different flavour.
- The remaining ingredients are usually available in German supermarkets or discount stores.
Examples from current ranges: dmBio Quinoa · dmBio Asia-Sortiment · REWE Edamame · REWE Granatapfelsirup · dmBio Tahin
Choose a size
Ingredients for this size
Complete lunch · 510 g approximate serving
- 200 g plain tofu
- 180 g cucumber
- 100 g Chinese cabbage
- 70 g carrot
- 30 g spring onion
- 20 ml rice vinegar
- 15 ml reduced-salt soy sauce
- 8 g sesame oil
- 5 g sesame seeds
- 5 g gochujang paste
Step by step
Method
- 1
Pat the tofu dry, dice it and brown it on all sides in a non-stick pan for 7–9 minutes.
- 2
Cut the cucumber into half-moons, shred the cabbage and julienne the carrot.
- 3
Thoroughly whisk the rice vinegar, soy sauce, sesame oil and gochujang.
- 4
Gently combine the vegetables and tofu.
- 5
Fold in the dressing immediately before serving and finish with spring onion and sesame seeds.