Stir-Fried Asian Greens and Tofu Seasoning

Translated by AI

Natural Home Chef Aunt Cong's Dan-baechoo Tofu Seasoned Salad Recipe 1. Trim the root and long end of the dan-baechoo and prepare it while preserving its length. 2. Add salt to boiling water, place the stem in first, then add the whole vegetable. Once the water boils again, blanch for approximately 1 minute 30 seconds to 2 minutes. 3. Rinse the blanched dan-baechoo in cold water 2 to 3 times, then squeeze out the water. 4. Add a little salt to water, add tofu, and bring to a boil once. 5. Remove the tofu and let it cool slightly, then place it in a cloth or dashi pack and squeeze out the water thoroughly. While still warm, crumble it until fluffy and lump-free. 6. Add the dan-baechoo and crumbled tofu in your preferred ratio. 7. Add ½ spoon of minced garlic, salt, and sesame seeds, and mix evenly. 8. Taste the tofu and dan-baechoo together and adjust the seasoning. Keep in mind that moisture will be released later and the flavors will develop, so the tip is to make it slightly salty at first! 📢 All other seasonings become unnecessary— Curious about the Korean-style sauce developed by Aunt Cong herself? ➡️ Check the link in my profile! https://smartstore.naver.com/auntcong #AuntCong #KoreanBased #Recipe #HomeMade #DanBaechoo #DanBaechooTofuSalad #DanBaechooRecipe #Yolgari #YolgariTofuSalad