Soy-Ginger Marinated Tofu with Perilla Leaf Kimchi Salad is a delightful fusion of Korean and plant-based flavors. Originating from Korea, this dish combines the umami-rich taste of marinated tofu with the refreshing zest of perilla leaf kimchi. The tofu is infused with a savory soy-ginger marinade, offering a perfect balance of salty and spicy notes. Meanwhile, the perilla leaf kimchi salad brings a vibrant crunch and a mildly minty aroma that complements the tofu beautifully. This dish is beloved not only for its bold flavors and textures but also for its health benefits, providing a high-protein, vegan-friendly meal option that is both satisfying and nutritious. Perfect for those who enjoy exploring new cuisines or are looking for a wholesome, flavorful meal.
Soy-Ginger Marinated Tofu with Perilla Leaf Kimchi Salad
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Tofu – 400 Grams
- Soy Sauce – 4 Tbsp
- Ginger – 1 Tbsp
- Garlic – 2 Cloves
- Sesame Oil – 2 Tbsp
- Perilla Leaves – 20 Piece
- Kimchi – 1 Cup
- Rice Vinegar – 2 Tbsp
- Honey – 1 Tsp
- Green Onion – 3 Piece
Nutrition
Per Serving
350 Kcal
Calories
22 Grams
Total Fat
3 Grams
Saturated Fat
780 Mg
Sodium
20 Grams
Total Carbohydrate
4 Grams
Dietary Fiber
18 Grams
Protein
Directions
Step 1
In a bowl, mix soy sauce, grated ginger, minced garlic, and sesame oil to create the marinade.
Step 2
Cut tofu into cubes and marinate in the mixture for at least 20 minutes.
Step 3
Heat a non-stick pan over medium heat and sauté the marinated tofu until golden brown on all sides.
Step 4
Combine perilla leaves, chopped kimchi, rice vinegar, and honey in a bowl.
Step 5
Toss the salad thoroughly.
Step 6
Slice green onions and sprinkle over the tofu and salad.
Step 7
Serve the tofu alongside the perilla leaf kimchi salad, ensuring an even distribution of flavors.
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