Marinated Chinese Tofu Salad and Kimchi
Marinating the tofu beforehand helps to add depth of flavour and moisture. Make sure you get a nice char on the tofu by cooking it at a medium high heat.
Casual Dining
Vegetables
Salads & Bowls
Main Meals
Breakfast & Brunch
Australian
Other Asian
American
Ingredients per serve
Tofu
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Tofu, firm 1.0 kg
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Oil 75.0 ml
Dressing
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Miso 100.0 g
To Assemble and Serve
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Kimchi 800.0 g
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Baby spinach 300.0 g
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Shallots, green 3.0 x
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Sesame seeds 20.0 g
Preparation
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Tofu
- Cut tofu into 2 cm cubes. Gently toss in KNORR Intense Flavours Roast Umami and oil. Set aside for 1 hour.
- Pan fry marinated tofu in batches until slightly charred.
- Cut tofu into 2 cm cubes. Gently toss in KNORR Intense Flavours Roast Umami and oil. Set aside for 1 hour.
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Dressing
- Whisk together KNORR Thai Lime Powder with 150 ml hot water until smooth. Add miso and KNORR Malaysian Satay Sauce and continue whisking until fully combined and smooth.
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To Assemble and Serve
- Toss together kimchi with baby spinach, thinly sliced shallots and half the sesame seeds. Divide between serving bowls.
- Serve tofu over kimchi salad, drizzled with satay dressing and sprinkled with remaining sesame seeds.
- Toss together kimchi with baby spinach, thinly sliced shallots and half the sesame seeds. Divide between serving bowls.
