Hello everyone! This time, we'd like to share how to make a Korean rice salad for vegetarians, made with tofu instead of meat or fish.

Ingredients

  • Rice for 4 people
  • 1 cucumber
  • 5 oz spinach or water spinach
  • 2 medium-sized carrots
  • 10 mushrooms

Source: Islandorganicsbali.com

  • 8 oz tofu
  • 1 teaspoon thinly sliced garlic
  • A little sesame oil
  • A little oil for cooking

Step-by-step instructions

Cut the cucumber into medium-sized strips, rub with half a teaspoon of salt, and let it sit for about 10 to 15 minutes. Squeeze out the liquid thoroughly. Heat a pan, add oil, then stir-fry the cucumber with half a teaspoon of sliced garlic. Once done, set it aside separately in a bowl.

Blanch the spinach in boiling water for about one minute, then immediately dip it in cold water. Squeeze out the liquid thoroughly and place it in a bowl. Add half a teaspoon of sliced garlic, half a teaspoon of sesame oil, salt, and black pepper to the spinach, then mix well.

Cut the carrot into thin short strips, put it in a pan, and stir-fry with a little oil. After stirring for about 1 to 2 minutes, add salt and black pepper and stir again. Transfer to a bowl.

Cut each mushroom into four pieces, put it in a pan, and stir-fry with a little oil. After stirring for about 2 to 3 minutes, transfer it to a bowl.

Cut the tofu into small square cubes and rub with salt. Heat a pan, add one tablespoon of oil, and fry the cubes until they turn golden brown.

Put one serving of rice into a bowl, then arrange the prepared stir-fried vegetables and tofu on top of the rice. Drizzle with a little sesame oil. Then add tomato sauce or chili sauce and mix well.

Now you can enjoy this delicious Korean rice salad to your heart's content.

Source: Koreanbapsang.com