Korean-style Chilled Tofu with Wakame Seaweed

1. 1

   Blanch the wakame in boiled water quickly.

2. 2

   If you use dried wakame, soak to hydrate.

3. 3

   Squeeze the water out of the wakame well.

4. 4

   Season the wakame with sesame oil and salt.

5. 5

   Stir in the chopped kimchi.

6. 6

   Place the mixture on the chilled tofu and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.