Discover the history of this region →
This Korean cafe-style salad tops crisp greens and vegetables with cubes of golden pan-fried tofu and a creamy, nutty sesame dressing. It is light but filling and makes a perfect keto lunch. The dressing is good enough to use on everything.
Per serving: 403 calories · 5 g net carbs · 21 g protein · 34 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 7 ounces firm tofu cut into cubes and patted dry
- 1 tablespoon avocado oil
- 4 cups mixed salad greens
- 1/2 cucumber sliced
- 1/4 red bell pepper thinly sliced
- 4 perilla leaves thinly sliced (optional)
- 1/2 avocado sliced
- Sesame dressing: 2 tablespoons toasted sesame seeds ground, 2 tablespoons mayonnaise, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon allulose, 1 teaspoon sesame oil
Instructions
- Heat the avocado oil in a nonstick skillet over medium-high heat. Fry the tofu cubes for 6 to 8 minutes, turning, until golden on all sides. Sprinkle with a pinch of salt.
- Grind the sesame seeds in a mortar or spice grinder, then whisk in the remaining dressing ingredients until creamy.
- Arrange the greens, cucumber, bell pepper, perilla and avocado in two bowls.
- Top with the warm tofu and drizzle with the sesame dressing.
Notes
Nutrition
About This Dish
Tofu has been a vital source of protein in Korean Buddhist temple cuisine for centuries, since monks do not eat meat. Korean temple food also avoids five pungent vegetables, including garlic and onions, which are believed to disturb meditation. In recent years, temple cuisine has gained international attention through chefs and documentaries. Sesame is one of the most important seasonings in Korea, used as oil, whole seeds and ground powder. Creamy sesame dressing is a favorite at Korean cafes and salad bars.
This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 9: Salads (Bulguksa Temple). See all Korean recipes