A simple Korean tofu salad served with a soy based sauce. Easy, healthy, and refreshing!
In Korea, tofu is often enjoyed simply with a soy dipping sauce, called yangnyeomjang (양념장). It’s an easy way to add healthy and tasty protein to your meal. If you add your favorite spring salad mix, you can turn it into a refreshing salad. Perfect as a side dish or a light meal!
The simple sauce (yangnyeomjang) deliciously complements the nutty tofu and slightly peppery and bitter spring mix.
The tofu
Korean block tofu comes in 3 variations, depending on how much water is pressed out of the tofu. They are usually labeled on the package as firm (부침용, for pan-frying), soft ( 찌개용, for stews), or silken (생식용, for eating fresh).
For this tofu salad, silken (생식용) tofu is the best one to use. While the tofu is very smooth and soft, it can hold up its shape if handled carefully. It’s also sliceable. The soft one (찌개용, for stews) works too.
If you don’t have access to Korean tofu, use any type of block tofu you can find. The softer the better.
Although tofu is already cooked and can be eaten out of the package, I prefer boiling it for a few minutes. Boiling warms and softens up the tofu slightly. You can serve warm or at room temperature. I personally love warm tofu with the sauce!
How to serve tofu salad
Simply arrange sliced tofu on a plate or on a bed of spring salad mix and drizzle the sauce over. You can throw in other salad vegetables such as microgreens, grape tomatoes and cucumber slices.
More tofu recipes
Dubu jorim
Spicy braised tofu
Tofu kimchi
Tofu gimbap
Mapo tofu
Tofu bibimbap
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 1 package soft or silken tofu
- 2 ounces spring salad mix
Sauce (Yangnyeomjang):
- 2 scallions (1 if large), finely chopped, about 1/4 cup
- 1/2 teaspoon minced garlic
- 2 tablespoons soy sauce
- 1 tablespoon vinegar or lemon juice
- 1 tablespoon rice wine (mirin, mirim (미림), or matsul (맛술))
- 1 teaspoon sugar or 2 teaspoons Korean plum syrup -maesilcheong, 매실청
- 1/2 teaspoon gochugaru (Korean red chili pepper flakes) Adjust to taste
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds
Instructions
- Mix all the sauce ingredients in a small bowl.
- Wash the spring mix and drain.
- In a medium size pot, bring about 4 cups of water to a boil and add the tofu. Cover and boil for 5 minutes over medium heat.
- Carefully transfer the tofu to a colander to drain and cool.
- Cut the tofu into two blocks. Cut each block into about 1/2-inch thick slices.
- Spread some spring mix on a plate. Arrange the tofu slices on top of the spring mix. Drizzle the sauce over the tofu when ready to serve.
This tofu salad recipe was originally posted in March 2012. I’ve updated it here with more information, new photos, and minor changes to the recipe.
Hafijur says
This Korean tofu salad is a healthy and refreshing meal that’s easy to prepare. The soy dipping sauce perfectly complements the soft and nutty tofu, making it a delicious and guilt-free dish. I love how versatile tofu can be and can’t wait to try out more recipes from Korean Bapsang.
Hyosun says
Yes yes!! Thank YOU for the feedback, and hope you enjoy many more recipes on Korean Bapsang.
Sohnia Hong says
Can you please add a “print recipe” button for this one? Thanks.
Hyosun says
Okay I will soon!
Brian Goldbeck says
How do you cook dried tofu skin? It’s about as thick as construction paper.
twobacas says
Hi I tried this recipe and it’s very good. I have a question when you call out
rice wine and you say that I can use mirin, this seems kind of strange since
mirin is sweet and rice wine is not. Please clarify, I used mirin.
Hyosun says
Basically, any white alcohol will boost the flavor of this sauce. In fact, white wine will be fine too.
aMY says
Wonderful recipe! I am curious, why does the tofu have to be boiled? Is it so it can be eaten warm or does it change the texture of the tofu in some way?
Hyosun says
Both! It’s a warm dish so the tofu should be warm as well, and boiling softens the tofu texture. Try to make it. It’s delicious.
Stephanie says
Thank you so much for this dipping sauce recipe! I loove the flavor of that sauce but I always make it in the wrong proportions when I try to do it at home
Hyosun Ro says
You’re welcome, Stephanie! I know you’ll love it. I added a little bit of lemon juice to brighten up the sauce for the salad mix. Hope you like it. Thanks for coming by!
Soyon says
Aw… you make me miss my mom. I haven’t eaten tofu like this, probably since I left her house. I had completely forgotten about it! Interestingly enough, growing up, I never knew there were different types of tofu except firm and soft (for stew). We would just buy whatever was in the store, they were “homemade” I guess b/c they would be in a big container filled with water and we would put a few in a carryout container to buy.
Hyosun Ro says
hi Soyon! I remember that too. That’s how it used to be growing up. Here, we only have commercially packaged options. Thanks for visiting!
Emily @LivingLongfellow says
I used to eat that food daily at lunch. Im definitely going to attempt this.
Hyosun Ro says
Thanks, Emily, for coming by! Enjoy!
beyondkimchee says
For some reason this reminds me of “dotori mook (acorn jelly)” I used to love. I like the idea of adding salad green.
I miss the cherry blossom in DC, walking along the Potomac river, monument and memorials. Enjoy your beautiful spring in the capital.
Hyosun Ro says
Thank you, Holly! I love dotori mook as well!
Nami | Just One Cookbook says
I know I will love this! Very easy & refreshing salad! Lots of great flavors in your sauce. Delicious, Hyosun!
Hyosun Ro says
Thank you, Nami!
Kay @ The Church Cook says
After cooking and smelling chicken pot pie all day in the church kitchen, this looks absolutely refreshing, Hyosun! I want some!
Hyosun Ro says
Kay – I wish I could deliver it to you. You must be so tired after all that! Hope you get good night sleep.