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Ingredients
- 1 block Silken tofu
- 100 grams Wakame seaweed
- 50 grams Kimchi
- 1 add (to taste) Sesame oil
- 1 pinch Salt
Method
- Blanch the wakame in boiled water quickly.
- If you use dried wakame, soak to hydrate.
- Squeeze the water out of the wakame well.
- Season the wakame with sesame oil and salt.
- Stir in the chopped kimchi.
- Place the mixture on the chilled tofu and serve.