Korean · Lunch
Spinach Side Salad
A Korean-inspired spinach side salad built around edamame and tofu for plant protein, dressed with sesame oil, soy sauce, garlic and toasted sesame seeds. Blanched spinach is squeezed dry then tossed with the beans and cubed tofu, finished with scallion and a scatter of gochugaru for gentle heat.
$4
12 minsPrep
6 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
362Calories
37.4gProtein
14.9gFat
18.6gCarbs
3.1gSugar
8.9gFiber
842mgSodium
0mgChol
2.6gSat Fat
1180mgPotassium
320mgCalcium
6.8mgIron
0mcgVitamin B12
22mgVitamin C
Goes well with
Korean soju or light lager beer
local
Yujacha (yuzu citrus tea)
international
vegan
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Boil water in a small pot over high heat. Cube the tofu into 1-inch pieces and blanch the spinach for 45 seconds until bright green.
2
Drain
Plunge the spinach into cold water, squeeze it dry firmly in your hands, then roughly chop it. Set aside.
3
Sear
Pan-fry the tofu cubes in a nonstick skillet over medium-high heat for 5 minutes, turning occasionally, until edges are golden.
4
Toss
Combine spinach, edamame, tofu, minced garlic, sliced scallion, sesame oil, soy sauce, rice vinegar, sesame seeds, gochugaru and salt, tossing gently.
5
Plate
Mound the salad onto a small plate and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g firm tofu
- 5.6 oz160g shelled edamame, cooked
- 11 oz311g fresh spinach
- 4 cloves4 cloves garlic
- 22 scallion
- 2 tbsp2 tbsp sesame oil
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp toasted sesame seeds
- 1/2 tsp1/2 tsp gochugaru
- a pinch of salt
