[ENG]스님이 알려주는 사찰음식_‘두부콩샐러드’

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture while cottage cheese is a budget-friendly protein alternative.

mixed beans

🥗Healthier: edamame

💰Cheaper: canned chickpeas

Edamame is a nutritious alternative, while canned chickpeas are often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option, while canola oil is more economical.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor and health benefits, while white vinegar is a cost-effective substitute.

Drain and press the tofu to remove excess moisture.

Cut the tofu into small cubes.

Rinse and drain the mixed beans thoroughly.

Dice the cucumber, carrot, and red bell pepper into small pieces.

Chop the green onion finely.

In a large bowl, combine the tofu, mixed beans, cucumber, carrot, red bell pepper, and green onion.

In a separate bowl, whisk together sesame oil, soy sauce, rice vinegar, minced garlic, and grated ginger.

Pour the dressing over the salad mixture and gently toss to combine.

Season with salt and black pepper to taste.

Sprinkle sesame seeds on top before serving.

Cooking Techniques

Spice Level:

Dietary

Allergens