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Before you jump to Tofu Kimchi Salad recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Healthy eating is today a great deal more popular than it used to be and rightfully so. The overall economy is impacted by the number of individuals who suffer from health problems such as hypertension, which is directly related to poor eating habits. While we’re always being counseled to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not healthy for us. In all likelihood, a lot of people assume that it takes a great deal of work to eat healthily and that they will have to drastically change their way of life. It is possible, though, to make some minor changes that can start to make a difference to our everyday eating habits.
One way to address this to start seeing some results is to realize that you do not need to alter everything immediately or that you need to completely do away with certain foods from your diet. If you want to commit to a wholesale change, that is OK but the main thing at first is to try to make sure that you are making more healthy eating choices. Eventually, you will find that you actually prefer to consume healthy foods after you have eaten that way for a while. Over time, your eating habits will change and your new eating habits will totally replace the way you ate previously.
All in all, it is not difficult to start to make healthy eating a part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to tofu kimchi salad recipe. You can cook tofu kimchi salad using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to prepare Tofu Kimchi Salad:
- Get 1 pkg(1lb) momen(firm) tofu
- Use 1 english cucumber, very thinly sliced
- Use 3/4 tsp salt
- Take 1 Tbsp water
- You need 11/2 cups(360ml) kimchi,chopped
- Use 2 Tbsp apple cider vinegar
- Prepare 11/2 Tbsp sesame oil
- Take 1 tsp white sesame seeds(optional)
Instructions to make Tofu Kimchi Salad:
- Slice cucumber half-moon very thinly. I use mandoline slicer. Add salt and water, put into a food quality plastic bag. Knead it gently until cucumber get soft and water comes out. Drain the water.
- Rinse tofu with tap water and wrap with paper towel. Drain very well. I hold it in my hands and push. You don't need to worry about breaking it a bit. You will break it later as a process anyway.
- Put cucumber, kimchi(I cut them into bite size with my scissors if they're bigger), tofu(break it with your hands) in your bowl.
- Add apple cider vinegar, sesame oil and sesame seeds(optional) and mix well. Taste very depends on what kind of kimchi you use. Add whatever you want if you desire and explore!
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