Korean-Inspired Tofu & Kimchi Salad with Sesame Dressing
A bold, umami-packed salad featuring marinated tofu, spicy kimchi, and a nutty sesame dressing that transforms simple greens into a vibrant, satisfying meal. This korean-inspired salads (vegan) ready in about 35 minutes blends firm tofu, kimchi, sesame oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 240 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz firm tofu
- 1/4 cup kimchi
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- 1 tsp soy sauce
- 1/4 tsp sugar
- 1 tbsp sesame seeds
- 2 cups bok choy
Instructions
- Step 1: Press 8 oz firm tofu between paper towels for 10 minutes to remove excess water. Cut into 1/2-inch cubes and toss with 1 tsp sesame oil, 1/2 tsp soy sauce, and 1/4 tsp sugar. Let sit for 15 minutes to marinate.
- Step 2: Heat 1/2 tsp sesame oil in a non-stick skillet over medium heat. Add marinated tofu and cook for 5 minutes, flipping occasionally, until golden brown on all sides and slightly crispy.
- Step 3: Whisk 1 tbsp rice vinegar, 1 tsp soy sauce, 1/4 tsp sugar, and 1 tsp sesame oil in a small bowl until sugar dissolves. Stir in 1/4 cup kimchi (reserving juice for dressing).
- Step 4: Toss 2 cups chopped bok choy with 1/4 cup kimchi juice and 1 tbsp sesame seeds. Arrange on plates, top with crispy tofu, and drizzle with sesame dressing until evenly coated and glistening.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Inspired Tofu & Kimchi Salad with Sesame Dressing take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Korean-Inspired Tofu & Kimchi Salad with Sesame Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Korean-Inspired Tofu & Kimchi Salad with Sesame Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Korean-Inspired Tofu & Kimchi Salad with Sesame Dressing for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Korean-Inspired Tofu & Kimchi Salad with Sesame Dressing vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
