Xie xie's tofu salad with pickled vegetables
Indulge in the exquisite combination of fresh tofu and tangy pickled vegetables in this delightful salad. A burst of flavors awaits in every bite!
Ingredients:
- 450g napa cabbage, chopped
- 450g baby bok choy, trimmed and quartered lengthwise
- 1/3 cup kosher salt
- 1/4 cup plus 1 teaspoon sugar, divided
- 8 cups water
- 2 teaspoons finely grated or minced garlic
- 1 teaspoon finely grated peeled fresh ginger
- 1 heaping tablespoon gochugaru (Korean red pepper flakes) or 1 teaspoon crushed red pepper
- 2 tablespoons fish sauce
- 1 tablespoon toasted sesame oil
- Toasted sesame seeds, for garnish
Instructions:
- Mix together the napa cabbage and bok choy in a large bowl. In a large saucepan, dissolve the salt and 1/4 cup of sugar in water over medium heat. Once dissolved, pour this brine over the cabbages and allow it to sit at room temperature for 30 minutes.
- Afterwards, wash and drain the cabbages. Place them in a large bowl, then add garlic, ginger, red pepper flakes, fish sauce, sesame oil, and the remaining 1 teaspoon of sugar. Mix everything well and let it sit for another 30 minutes. Sprinkle sesame seeds on top of the kimchi before serving.
Summary:
- Calories: 1930 kcal
- Fat: 118 g
- Protein: 99 g
- Carbs: 147 g
- Potassium: 4379 mg
- Magnesium: 548 mg