Korean chili tofu salad with kimchi chips

Try this zesty Korean chili tofu salad with crunchy kimchi chips for a flavorful twist on a traditional dish. Perfect blend of spice and crunch!

Ingredients:

• 400g firm tofu, cubed into bite-sized pieces
• 1/4 cup Korean chili sauce
• 2 tablespoons soy sauce
• 1 red bell pepper, thinly sliced
• 1 jalapeno, sliced into rounds
• juice of 2 limes
• 3 scallions, thinly sliced on an angle
• 2 sheets seaweed, crumbled/sliced
• 1/4 cup dried kimchi chips

Instructions:

1. Cut the tofu into small pieces and mix with the chili sauce and soy sauce. Let the tofu sit to absorb the flavors.
2. In a big bowl, mix the chopped bell pepper, jalapeño, and lime juice. Include 3/4 of the chopped scallions and 3/4 of the sliced nori, leaving some for decoration. Mix well.
3. Warm up some oil in a sturdy pan like cast iron. Saute the tofu over medium-high heat, until it turns golden and the sauce thickens slightly.
4. Combine the cooked tofu with the other veggies. Mix in the kimchi pieces and toss again. Decorate with the remaining scallions and nori. Serve it warm or refrigerate and serve it cold.

Summary:

• Calories: 752 kcal
• Fat: 36 g
• Protein: 77 g
• Carbs: 54 g
• Potassium: 2208 mg
• Magnesium: 299 mg