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Kimchi is a traditional Korean condiment made with spicy fermented cabbage (and, sometimes, other vegetables). It's available in the refrigerated section of some supermarkets and at most Asian markets. More Terrific Salads

Melissa Clark
August 2003

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Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the tofu between 2 plates. Weight the top plate with a heavy can and refrigerate for 15 minutes.

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  • Meanwhile, in a medium bowl, combine the chopped kimchi with the soy sauce, 1 tablespoon of the rice vinegar and 1/2 teaspoon of the sesame oil. Drain the tofu and pat dry. Cut the tofu into 1/4-inch-thick slices and then cut each slice into 2 triangles. Arrange the tofu triangles on a platter and spoon the kimchi dressing on top. Refrigerate the dressed tofu for 5 minutes.

  • Meanwhile, in a medium bowl, toss the cucumbers with the remaining 1 1/2 tablespoons of vinegar, 1/2 teaspoon of sesame oil and the mirin. Season with salt. Scatter the scallions over the tofu and serve right away, passing the cucumber salad on the side.

Make Ahead

The recipe can be prepared through Step 2 and refrigerated for up to 6 hours.

Suggested Pairing

A citrusy, low-alcohol, off-dry Riesling will contrast with the salty soy sauce and the Asian spices here. Pick a light, crisp bottling, from Washington State or New Zealand.

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