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Marinated Chinese Tofu Salad and Kimchi

Marinating the tofu beforehand helps to add depth of flavour and moisture. Make sure you get a nice char on the tofu by cooking it at a medium high heat.

Marinated Chinese Tofu Salad and Kimchi – Recipe
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Tofu

  • Tofu, firm 1.0 kg
  • KNORR Intense Flavours Roast Umami 400 ml 20.0 ml
  • Oil 75.0 ml

Dressing

To Assemble and Serve

  • Kimchi 800.0 g
  • Baby spinach 300.0 g
  • Shallots, green 3.0 x
  • Sesame seeds 20.0 g

Preparation

  1. Tofu

    • Cut tofu into 2cm cubes. Gently toss in KNORR Intense Flavours Roast Umami and oil. Set aside for 1 hour.
    • Pan fry marinated tofu in batches until slightly charred.

  2. Dressing

    • Whisk together KNORR Thai Lime Powder with 150 ml hot water until smooth. Add miso and KNORR Malaysian Satay Sauce and continue whisking until fully combined and smooth.

  3. To Assemble and Serve

    • Toss together kimchi with baby spinach, thinly sliced shallots and half the sesame seeds. Divide between serving bowls.
    • Serve tofu over kimchi salad, drizzled with satay dressing and sprinkled with remaining sesame seeds.