This simple Tofu Salad or Korean Dubu salad could not be easier and is one of my all time favourite tofu dishes. Is makes it very easy to boost your phytoestrogen intake which is great if you are menopausal, but not if you are taking hormone blocking drugs. I enjoy it on its one or as a side dish in a Korean meal. This recipe comes from the wonderfully inspiring Korean food blogger Hyosun from Korean Bapsang. Her recipes are always delicious and generally very simple so if  you love Korean food as I do, she is a great place to start, her Kimchi recipes are spot on too, I always have a batch in my fridge.  

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1 package Soft Or Silken Tofu
57 grams Spring Salad Mix
2 Scallions , Finely Chopped (1/4 cup)
1/2 tsp Minced Garlic
2 tbsps Soy Sauce or tamari or Soyu
1 tbsp Vinegar or Lemon Juice
1 tbsp Rice Wine (mirin)
1 tsp Sugar
1/2 tsp Gochugaru (Korean red chili pepper flakes)
1 tsp Sesame Oil
2 tsps Sesame Seeds



Mix all the sauce ingredients in a small bowl.
Wash the spring mix and drain.
In a medium size pot, bring about 4 cups of water to a boil and add the tofu. Cover and
boil for 5 minutes over medium heat.
Carefully transfer the tofu to a colander to drain and cool.
Cut the tofu into two blocks. Cut each block into about 1/2-inch thick slices.
Spread some spring mix on a plate. Arrange the tofu slices on top of the spring mix.
Drizzle the sauce over the tofu when ready to serve.


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The Cooking Naturopath, or follow me on Instagram or Facebook for meal inspiration.