Three-color Salad with Grilled Tofu
Side Dish·Grilling·1 serving
If you coat tofu with flour, you can reduce sodium and make crispy tofu pancakes.
Calories
243kcal
Carbs
10.7g
Protein
16.9g
Fat
14.8g
Sodium
353.3mg
Ingredients
Others
Tofu(150g), Red Bell Pepper(30g), Yellow Bell Pepper(30g), Red Cabbage(30g), Onion(30g), Perilla Leaf(2sheet(s)), Black Sesame(5g), Flour(10g), Plum Extract(20g), Low-sodium Soy Sauce(20g), Sugar(20g), Salt(0.1g)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- Plum ExtractKorean green-plum syrup (maesil-cheong), from Korean markets or online. A little honey plus a splash of rice vinegar is the usual stand-in.
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
- TofuAny supermarket tofu works — pick firm for stews and stir-fries, silken for soft soups.
Nutrition Facts
Per 100g of main ingredientsRed Bell Pepper
- Rich in vitamin C (60mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B2 (0.16mg) — supports energy metabolism and healthy skin
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Cut the tofu into 3x4cm pieces and lightly sprinkle with salt.
🔍Drain the salted tofu and coat evenly with flour.
🔍Heat oil in a pan and grill the tofu golden on both sides, then plate.
🔍Mix soy sauce and sugar evenly into plum extract to make the sauce.
🔍Finely julienne the red bell pepper, bell pepper, red cabbage, onion, and perilla leaf.
🔍Soak the sliced vegetables separately in water, drain, plate beside the tofu, drizzle with sauce, and top with black sesame.