In Korea, tofu is commonly served with yangnyeomjang, a soy dipping sauce. It's a simple way to add nutritious and tasty protein to your diet.
You may make a refreshing salad by mixing in your favorite spring salad mix. Ideal as a side dish or light supper!
The basic sauce (yangnyeomjang) pairs well with the nutty tofu and the somewhat spicy and bitter spring mix.
Korean block tofu comes in three varieties, depending on how much water is pressed out of it.
They are typically described on the package as hard (부침용, for pan-frying), soft (찌개용, for stews), or silken (생식용, for eating fresh).
For this tofu salad, silken (생식용) tofu works well. While tofu is exceedingly smooth and squishy, it may maintain its shape if handled properly. It is also sliceable. The soft one (찌개용, for stews) also works.
If you do not have access to Korean tofu, you can substitute whatever type of block tofu you can locate.
Although tofu is already cooked and may be eaten straight from the package, I prefer to boil it for a few minutes. Boiling heats and softens the tofu slightly. Serve heated or at room temperature.