Oriental Dubu (Tofu) Salad 

#JangajjiSauce #TofuSalad #OrientalSalad
The third recipe for using our jangajji (pickling) sauce! It’s a dubu (tofu) salad.
Just pour the sauce over the veggies! So simple!
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Dubu (tofu) salad
[Ingredients]
*Deep-fried tofu ver.
1/2 pack (80g) tofu
3 tbsp (21g) olive oil
3 tbsp (30g) jangajji sauce
1/5 (100g) lettuce
3 stems (15g) chicory
1 cup (15g) baby greens
4 (50g) cherry tomatoes
3 (10g) black olives
Pepper
Potato starch
Cooking oil
*Crushed tofu ver.
1/2 pack (80g) tofu
3 tbsp (21g) olive oil
3 tbsp (30g) jangajji sauce
1/5 (100g) lettuce
3 stems (15g) chicory
1 cup (15g) baby greens
4 (50g) cherry tomatoes
3 (10g) black olives
Pepper
[Directions]
*Deep-fried tofu ver.
1. Remove water in tofu and cut it into cubes.
2. Tear the lettuce and chicory into bite sizes and put in a bowl.
3. Slice the cherry tomatoes and olives into halves.
4. Coat the tofu with potato starch and deep-fry in oil.
5. Mix the olive oil and jangajji sauce to make the dressing.
(Adjust the amount of jangajji sauce to your taste.)
6. Place the salad ingredients in a bowl and drizzle the dressing to finish.
*Crushed tofu ver.
1. Tear the lettuce and chicory into bite sizes and put in a bowl.
2. Slice the cherry tomatoes and olives into halves.
3. Remove moisture from tofu and crush it with hands. Top salad with crushed tofu.
4. Sprinkle some pepper.
5. Mix the olive oil and jangajji sauce to make the dressing.
(Adjust the amount of jangajji sauce to your taste.)
6. Drizzle the dressing over the salad to finish.