Vlog: Broccoli Tofu Salad, Korean Side Dish by Omma's Home

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers more protein and fiber, while chickpeas are budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often less expensive.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has additional health benefits, while white vinegar is cost-effective.

Steam broccoli until bright green and tender, about 3-4 minutes.

Drain and press tofu to remove excess moisture.

Cut tofu into cubes and pan-fry until golden brown on all sides, about 5-7 minutes.

Slice carrots and red bell pepper into thin strips.

Chop green onions and cilantro finely.

In a large bowl, combine steamed broccoli, tofu, carrots, red bell pepper, green onions, and cilantro.

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

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

Sprinkle sesame seeds and black pepper over the top before serving.

Cooking Techniques

Spice Level:

Allergens