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Korean Tofu Salad with Honey Soy Chilli Vinaigrette
MY KOREAN KITCHEN10Ingredients
10Minutes
100Calories
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Ingredients
US|METRIC
4 SERVINGS
- 350 grams silken tofu (/ ounces, sliced, *see note)
- 25 grams pea sprouts (snow, or garden salad mix, rinsed)
- 5 grams alfalfa sprouts (rinsed)
- 1 Tbsp. roasted sesame seeds (crushed)
- 1 Tbsp. soy sauce
- 1 Tbsp. apple vinegar (or rice vinegar)
- 1 Tbsp. honey
- 1/2 Tbsp. lemon juice (freshly squeezed)
- 1 tsp. Korean chilli flakes (gochugaru – can be omitted or reduced per your preference., Though I highly recommend you add them!)
- 1 tsp. sesame oil
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NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium230mg10% |
| Potassium135mg4% |
| Protein7g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber0g0% |
| Sugars5g |
| Vitamin A4% |
| Vitamin C8% |
| Calcium30% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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