Main ingredients:
1 block tofu
handful oyster mushrooms
handful enoki mushrooms
handful baby leaf greens
1/2 onion
2 tablespoons olive oil
1 teaspoon salt
pinch black pepper
salad greens
Dressing ingredients:
2 tablespoons soy sauce
1/2 tablespoon minced garlic
2 tablespoons olive oil
1 tablespoon vinegar
1 tablespoon sugar
1/2 tablespoon sesame oil
Instructions:
Thinly slice the onion, trim and separate the mushrooms and rinse the greens, then pat dry.
Pat the tofu dry, score it in a crosshatch pattern and sprinkle with salt. Removing as much moisture as possible is key for good texture.
Mix the dressing ingredients in a bowl.
Arrange the tofu, mushrooms and onions on parchment paper, season with salt, pepper, and olive oil, then cook in an air fryer at 200 degrees Celsius for 10 minutes. Remove the vegetables and cook the tofu for an additional 10 minutes.
Arrange the greens on a plate, add the grilled tofu and mushrooms, then drizzle with dressing and enjoy!
[Source: W table]
(Dubu beoseot saelleodeu, vegetarian tofu and mushroom salad, Korean-style mushroom salad with tofu, plant-based tofu mushroom mix)
