Xie xie's tofu salad with pickled vegetables
Indulge in the savory goodness of Xie xie's tofu salad with tangy pickled vegetables, a delightful blend of flavors that will tantalize your taste buds.
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 big bowl. In a large saucepan, stir the salt and 1/4 cup of sugar into the water and warm it on medium heat until the salt dissolves. Pour this brine over the cabbages and let it sit at room temperature for half an hour.
- Afterwards, wash and drain the cabbages. Put them in a large bowl and mix in the garlic, ginger, red pepper flakes, fish sauce, sesame oil, and the remaining 1 teaspoon of sugar; mix thoroughly. Allow it to marinate for 30 minutes. Sprinkle sesame seeds on top of the kimchi before you serve.
Summary:
- Calories: 188 kcal
- Fat: 0 g
- Protein: 4 g
- Carbs: 46 g
- Potassium: 682 mg
- Magnesium: 45 mg