Observe the ‘three-lows’ in tofu salad recipes

/ Courtesy of And Books

Ingredients (to serve four people)

You will need two packs, or 500 grams of “saengsik” tofu, or tofu that is supposed to be eaten raw, and two handfuls of sprout vegetables. Optionally, you can add a quarter cup of sliced almonds.

For dressing, you will need two spoonfuls of “yujacheong,” or sweetened citron concentrate, a spoonful of soy sauce, a spoonful of vinegar and two spoonfuls of olive oil.

Step by step

1. Chop sweetened citron concentrate and mix it with other ingredients for dressing.

2. Cut tofu to appropriate size.

3. Put the sprout vegetables in ice water for a while, and then get rid of the water from it.

4. Put the sprout vegetables in the bowl, and then add tofu. Add dressing and sliced almonds.

Tips

This salad suits “hansik,” or traditional Korean food, as it is flavored with “yujacheong” and soy sauce. By adding tofu instead of cheese, the salad is easy to make and low in calories. As tofu has light taste, it goes well with most of dressings. Try making tofu salad with balsamic dressing, “maesilcheong” dressing, or sweetened Japanese apricot concentrate, or sesame dressing.

This is an excerpt from “Samjeo-Babsang,” or three-lows to observe in recipes, by Prof. Lim Do-sun at Korea University Anam Hospital, published by And Books. The “three-lows” refers to low sodium, low calories, and low fat.

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