Chili Tofu Salad with Kimchi Chips and Seaweed

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Gochujang

  Unknown

  4 tbsp or 76g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Lime juice

  Raw

  2 lime yields or 88g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Seaweed Wraps, Sushi Nori

  gimME

  2 sheet or 5g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Dried Kimchi

  Trader Joe's

  ⅛ oz or 4g

Directions

1. Cube the tofu into bite-sized pieces and toss with gochujang and soy sauce. Allow to marinate for at least 10 minutes.
2. In a large bowl, combine the sliced bell pepper, jalapeño, lime juice, 3⁄4 of the scallions, and 3⁄4 of the sliced nori. Toss to combine.
3. Heat sesame oil in a heavy-bottomed pan over medium-high heat. Cook the marinated tofu until browned on all sides and the sauce has slightly reduced.
4. Combine the cooked tofu with the vegetable mixture. Add the dried kimchi and toss. Garnish with the remaining scallions and nori. Serve warm or chilled.

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