Tofu Mushroom Stack
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2 Salad Banchan Recipes: Bulgogi Salad + Tofu-Mushroom Stack

Salad tastes great as banchan. It's all about the dressing! 
Course: Easy
Servings: 2 people

Ingredients

Bulgogi Salad

  • Thinly sliced beef Shabu-Shabu Cuts - 250 grams
  • Mixed salad greens - handful
  • Baby greens - handful
  • Cherry tomatoes - 3-4

Simple Bulgogi Marinade

  • Soy sauce - 2 Tablespoons
  • Sugar - 2 Tablespoons
  • Sesame oil - 1 Tablespoon

Mustard Soy Sauce Dressing

  • Whole grain mustard - 1 Tablespoon
  • Soy sauce - 1 Tablespoon
  • Vinegar - 2 Tablespoons
  • Sugar - 2 Tablespoons
  • Olive oil - 2 Tablespoons
  • Minced garlic - 1/2 Tablespoon

Tofu-Mushroom Stack Salad

  • Tofu - 1 pack
  • Oyster mushrooms - a handful 150 grams
  • Salt - few shakes
  • Baby greens - a handful

Soy Sauce Vinaigrette Sauce

  • Sugar - 1 Tablespoon
  • Vinegar - 1 Tablespoon
  • Soy sauce - 2 Tablespoons
  • Minced garlic - 1/2 Tablespoon
  • Spring onion - 2 Tablespoons
  • Sesame oil - 1 Tablespoon
  • Sesame seeds - 1 Tablespoon
  • Black pepper - few pinches

Instructions

Bulgogi Salad

  • Take out a mixing bowl and make Bulgogi Marinade: Mix soy sauce, sugar and sesame oil together
  • Place the beef pieces into this marinade. Let it sit in it for 20 minutes. 
  • Take out another mixing bowl and make Salad Dressing: Mix all ingredients listed under Mustard Soy Sauce Dressing.
  • Then, take out a frying pan. Place it on a medium-high heat. Grill the meat pieces.
  • To plate: Place a layer of baby greens on the plate. Then place some mixed salad greens on top. Throw in a few cherry tomatoes as well. Then add the grilled bulgogi on top. Pour salad dressing when you are ready to eat. 

Tofu-Mushroom Stack

  • Open tofu package and empty out the water. Take out the tofu block. Place a few paper towels onto the cutting board. Split the tofu block in half (reference video). Use a few more paper towels to pat-down the tofu block. Then cut each tofu block into length-wise pieces.
  • Cut the stem off the oyster mushrooms. Split each mushroom off from the bundle. Give a quick rinse. Let it drip-off excess water. 
  • Take out a mixing bowl and make Salad Dressing: Mix everything listed under Soy Sauce Vinaigrette Sauce.
  • Take out a large frying pan. Put it on a medium-high heat. Put good amount of oil in. Once hot, place all of the tofu pieces in. Season the tofu with a few shakes of salt. Grill each side until they get crispy. This will take some time - so be patient. Once crispy, take out the tofu pieces.
  • Wipe-out the frying pan with a paper towel. Then add in the mushrooms - don't add any oil. Season the mushroom with a few shakes of salt as well. Once they get a sear, take them out.
  • Plate the salad: Place tofu piece at the bottom. Place a handful of baby greens on top. Then add your grilled oyster mushrooms on top. Pour salad dressing over the top. Bon Appetit!

Notes

  • Each salad should be enough for 2 people
  • For the Tofu-Mushroom Stack, remember to salt both the tofu and mushrooms when you pan-fry them.
  • See video below for more details