Torn Lettuce and Tofu Choreogi Salad
A quick Korean-style salad with lettuce, tofu, and cherry tomatoes topped with seaweed and Kewpie Choreogi Salad Dressing.
Ingredients (Serves 2)
- 4 leaves red leaf lettuce (80g), torn into bite-sized pieces
- 6 medium cherry tomatoes (72g)
- 1/2 block silken tofu (180g)
- 2/3 sheet nori seaweed (2g), torn into small pieces
Kewpie Choreogi Salad Dressing, to taste
Instructions
- Rinse the red leaf lettuce in cold water and tear into bite-sized pieces. Drain well.
- Place the lettuce and cherry tomatoes in a bowl or serving dish. Scoop the tofu gently with a spoon and add on top.
- Drizzle with Kewpie Choreogi Salad Dressing and finish with torn nori.
About This Recipe
A quick and knife-free salad combining tofu, lettuce, and tomatoes with a savory Korean-style Choreogi dressing. Easy to prepare and perfect for a light meal or side dish.
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