Korean Watercress Tofu Salad Side Dish

Method4 steps · about 20 min

1. 1

   Step 1: Bring a pot of water to simmering boil. Add the block of tofu and simmer for 5 minutes. Drain and set aside to cool.

   Simmer tofu · 5 minUses 8 8 oz firm tofu

2. 2

   Step 2: Boil a pot of water and add watercress (1 small bunch) and some salt. Blanch the watercress for 1 minute. Drain and rinse with cold water. Squeeze out to remove the excess water. Place the watercress in a mixing bowl and add 1 teaspoon of Korean soybean paste, 1/2 teaspoon of garlic. Toss to combine and mix well to incorporate the seasoning.

   Uses 1 small bunch watercress · 1 tsp soybean paste for watercress · 1/2 tsp minced garlic for watercress · a little salt for blanching

3. 3

   Step 3: Smash the tofu block with the side of your knife to loosen. Wrap the tofu with cotton cloth and squeeze out to remove moisture from the tofu. Place the tofu in a mixing bowl and crumble. Add the remaining 1 teaspoon of soybean paste and the 1/2 teaspoon of minced garlic. Mix well to incorporate the seasoning with the tofu crumbles.

   Uses remaining 1 tsp soybean paste for tofu · remaining 1/2 tsp minced garlic for tofu · simmered tofu block, cooled and drained

4. 4

   Step 4: Combine both watercress, tofu crumble mixture, and the chopped green onion (1); and add the sesame oil (1 teaspoon). Toss well. Add salt to taste if needed. Serve with rice.

   Uses 1 green onion finely chopped · 1 teaspoon sesame oil · salt to taste if needed · blanched and separately seasoned watercress · squeezed and separately seasoned tofu crumbles