Ingredients:
- 12 ounces firm or extra-firm tofu, drained and sliced crosswise into 8 or 12 rectangles
- 2 tablespoons mirin
- 1 tablespoon gochujang (Korean chile paste)
- 1 tablespoon honey
- 1 tablespoon gluten free soy sauce
- 2 teaspoons toasted sesame oil
- 2 scallions, thinly sliced on an angle
- 1 clove garlic, grated or minced
- 1 teaspoon roasted sesame seeds
- 1 tablespoon coconut oil
- Kosher salt or sea salt
- 6 cups mixed greens, such as baby spinach and frisée
- 3 or 4 perilla leaves (ggaennip), also known as sesame leaves, torn into bite-size pieces (optional)
- 1 fresh Korean red chilli or Fresno chile, thinly sliced on an angle, for serving
Method:
- Spread out tofu slices on a paper towel-lined plate, press another layer of paper towels on top, and let sit for 5 to 10 minutes to dry.
- Meanwhile, in a small bowl, stir together mirin, chile paste, honey, gluten free soy sauce, and sesame oil until smooth.
- Stir in scallions, garlic, and sesame seeds and set the dressing aside
- In a large nonstick skillet, heat coconut oil over medium heat. Working in batches, if needed, gently slide tofu into the skillet and fry until golden brown, 4 to 5 minutes per side. Lightly season with salt.
- In a large bowl, combine greens and perilla leaves (if using) and toss with 2 tablespoons dressing.
- Divide the salad among four plates and top each with 2 or 3 slices of tofu.
- Spoon additional dressing over tofu and garnish with chilli. Serve immediately.
Source: https://www.shape.com/recipe/soy-glazed-tofu-salad
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