Chili Tofu Salad with kimchi chips and seaweed
Prep time
Cook time
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Sweet and spicy tofu salad made with seaweed and dried kimchi chips.
Serves: 3
  • 1 tablespoon sesame oil
  • 14 ounces firm tofu
  • ¼ cup Korean chili sauce
  • 2 tablespoons soy sauce
  • 1 red bell pepper, thinly sliced
  • 1 jalapeño, thinly sliced into rounds
  • juice of 2 limes
  • 3 scallions, thinly sliced on an angle
  • 2 sheets nori, thinly sliced
  • ¼ cup dried kimchi chips (or fresh kimchi, if chips are unavailable)
  1. Cube the tofu into bite-sized pieces and toss with the chili sauce and soy sauce. Set aside to allow the tofu to soak up the marinade.
  2. In a large bowl, combine the sliced bell pepper, jalapeño and lime juice. Add in 3⁄4 of your sliced scallions and 3⁄4 of your sliced nori, saving some for garnish. Toss to combine.
  3. Heat your oil in a heavy bottomed pan, such as cast iron. Cook your tofu over medium-high heat, until browned on all sides and the sauce has slightly reduced.
  4. Toss together the cooked tofu with your other vegetables. Add in the kimchi chips and toss once more. Garnish with remaining scallions and nori. Serve warm or refrigerate and serve chilled.
Recipe by The Crepes of Wrath at