Photo: Korea Ministry of Food and Drug Safety

Cheese Tofu Salad

Name: Cheese Tofu Salad
Cuisine: South Korea
Ingredients: 8 g Camembert cheese; 25 g Tofu; 5 g Sprouts; 1 g Sliced almonds; 6 g Yuja syrup (yuja-cheong); 1 g Vinegar; 2 g Lemon juice; 3 g Olive oil; 2 g Low-sodium soy sauce

치즈두부샐러드

Side dish

Side dishesCourse

104kcal · per serving

Not spicySpice

🌱 Vegetarian

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Recipe

Cheese Tofu Salad

Not spicyVegetarianContains: dairy, gluten, soy, nuts

Ingredients Tap an ingredient to check it off

Servings1

Camembert cheese까망베르치즈
8 g
Tofu두부
25 g
Sprouts새싹채소
5 g
Sliced almonds아몬드슬라이스
1 g
Yuja syrup (yuja-cheong)유자청
6 g
Vinegar식초
1 g
Lemon juice레몬즙
2 g
Olive oil올리브유
3 g
Low-sodium soy sauce저염간장
2 g

Nutrition per serving

104kcal

7.87gCarbs

6.2gProtein

5.31gFat

101.08mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Finely chop the yuja syrup and mix with the low-sodium soy sauce, vinegar, olive oil, and lemon juice to make the dressing.
Cut the tofu into 2 cm cubes.
Cut the Camembert cheese into cubes as well.
Wash the sprouts, drain, and remove the moisture.
Put the sprouts in a bowl and top with the tofu and cheese.
Sprinkle with the dressing and almonds.

💡 TipAdding only a small amount of low-sodium soy sauce to the sauce and relying on the natural saltiness of the cheese reduces sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.