Cold Tofu Salad
Cold Tofu Salad — a classic korean dish made simple at home.
Cold Tofu Salad is a classic protein-forward Korean recipe built around a handful of pantry staples. It serves 4 and comes together in roughly 40 minutes from prep to plate. It is an approachable, beginner-friendly dish — the kind of recipe you can put on the table in about 40 minutes without much fuss. The method is straightforward, with each step doing one clear job so the finished dish tastes balanced rather than busy.
The headline ingredients here are cucumber, tofu and onion. Spend a little time choosing well: fresher, more carefully-sourced versions of these will lift the whole plate, while every other element is mostly there to support them. A few sensible swaps: tofu can be swapped for halloumi or extra-firm tofu in a pinch.
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381
kcal
32g
Protein
45g
Carbs
5g
Fat
Ingredients
- cucumber1 cup
- tofu1 large
- onion150 g
- beef1 medium
- soy sauce2 cloves
- kimchi150 g
- spring onion2
- saltstaple
- pepperstaple
Method
- 1Step 1 ~8 min
Prep all ingredients for cold tofu salad and measure them out.
- 2Step 2 ~8 min
Heat oil in a pan and sauté aromatics until fragrant.
- 3Step 3 ~8 min
Add main ingredients and cook until just done.
- 4Step 4 ~8 min
Season with salt, pepper and finish with fresh herbs.
- 5Step 5 ~8 min
Plate and serve hot.
Per-step times are approximate and based on the total cook time of 40 minutes.
Pro tips & common mistakes
- Taste a small spoonful just before serving and adjust salt, acid (lemon or vinegar) and heat — that final balance check is what separates a good home cook from a great one.
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Frequently asked questions
- How long does Cold Tofu Salad take to cook?
- From prep to plate, Cold Tofu Salad takes about 40 minutes and yields 4 servings. About a third of that is hands-on; the rest is the cooking itself.
- Is Cold Tofu Salad vegetarian?
- No — this version contains non-vegetarian ingredients (cucumber, tofu, onion). For a vegetarian take, replace the main protein with paneer, halloumi, mushrooms or extra-firm tofu and keep the same spices.
- What are the key ingredients in Cold Tofu Salad?
- The headline ingredients are cucumber, tofu, onion. The rest of the list is supporting cast — spices, aromatics and pantry staples — that round out the flavour rather than carry it.
- Can I scale this recipe up or down?
- Yes. The ingredient quantities scale linearly: halve for 2 servings or double for 8. Cooking times stay roughly the same, except for anything that depends on pan surface area — if you double a stir-fry, cook it in two batches rather than crowding the pan.
- How should I store the leftovers?
- Let leftovers cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently — low heat on the stove with a splash of water, or short bursts in the microwave covered with a damp paper towel so it does not dry out.
- Can I freeze Cold Tofu Salad?
- This dish is best eaten fresh — freezing tends to soften the texture and dull the flavours. Make only as much as you will eat in 1–2 days.
- What should I serve with Cold Tofu Salad?
- Cold Tofu Salad pairs naturally with classic korean sides — a simple grain, a fresh salad, or a light pickle to cut through richness. Aim for something that contrasts the main dish in texture or temperature rather than echoing it.
- What if I do not have one of the main ingredients?
- Most ingredients in this recipe have sensible swaps. Match like-for-like by texture and cooking time and you will land somewhere close to the original.