Seared Tofu and Cabbage Salad for One: Warm Tofu over Fresh Vegetables

Before cooking for one

Cooking just for yourself? Start with these amounts from the recipe's one-serving column. Check the full ingredient list below for the remaining ingredients and seasonings.

• Tofu: 0.5 block (300 g per whole block)
• Cabbage: 1 handful (loosely cupped)
• Carrot: 0.25 medium (medium-sized)

Follow the recipe's preparation and cooking steps after measuring; package size is not the amount to use.

Cut the tofu for pan-frying into 1 cm slices and pat both sides dry. Remove the cabbage core and shred it into 2 mm strips. Use a peeler to shave the carrot thinly, then cut the strips into shorter pieces. If you also prepare the serving plate before searing the tofu, you can assemble the salad as soon as the tofu comes out of the pan.

Ingredients for 1 serving

• Tofu: 1/2 block (300 g per whole block)
• Cabbage: 1 handful (loosely cupped)
• Carrot: 1/4 medium
• Olive oil: 1/2 household eating spoon
• Soy sauce: 1/2 household eating spoon
• Lemon juice: 1 household eating spoon

This is based on the ingredient list for 1 serving shown in the app. Household eating spoons and pinches are everyday measures and have not been converted to exact grams or milliliters. Check the package size and cup capacity in parentheses as well.

Method

• Step 1. Set aside the amount of tofu for pan-frying listed in the ingredients, cut it into 1 cm-thick slices, and press both sides with a paper towel to remove moisture. Remove the core from the washed cabbage and shred it into 2 mm strips. Use a peeler to shave the carrot thinly, then cut it into shorter pieces.
• Step 2. Spread the olive oil in a 20 cm nonstick pan and heat over medium-low heat. Arrange the tofu in a single layer and cook for 3 minutes. Turn it over and cook for 3 minutes. Turn off the heat when both broad sides are light brown.
• Step 3. Put the soy sauce and lemon juice in a 8 cm dipping bowl and stir for 10 seconds. This dressing will be drizzled evenly over the vegetables.
• Step 4. Arrange the cabbage and carrot in a shallow layer on a small plate and drizzle the dressing evenly over them. Place the seared tofu on top and eat it with the vegetables.

Check for light-brown color on both sides

Spread oil in a 20 cm nonstick pan and arrange the tofu in a single layer. Cook each side for 3 minutes, checking the color and whether it is sticking. Rather than turning it repeatedly, slide a spatula under the broad side to move it. The goal is not to cook it until dark and crisp; turn off the heat once the surface is light brown.

Dress the vegetables first

Mix the soy sauce and lemon juice, drizzle the mixture over the cabbage and carrot, then add the seared tofu. You do not need to put the tofu in the bowl of dressing and toss it vigorously. Spread the vegetables in a shallow layer on the plate so the sauce does not pool on one side, and pick up the tofu and vegetables together.

Continue cooking with Kkinion

You can find the ingredients and step-by-step instructions by opening the Seared Tofu and Cabbage Salad recipe. If you change the number of servings, check the quantities shown in the app again.

This guide was written by the Kkinion editorial team based on a recipe published on Kkinion, and explains the cooking flow and points to check. It is not a review based on personal cooking or tasting, nor does it verify nutritional effects. The cover image is an AI-generated cooking example used in the app and may differ from the actual result.

Make it yourself with a Kkinion recipe

Below are all the ingredients and cooking steps for “Seared Tofu and Cabbage Salad.” First choose the quantity for the number of people you are making it for, then follow the preparation and cooking instructions in each step.

Recipe Ingredients

Seared Tofu and Cabbage Salad · Estimated time: 20 minutes · Equipment: frying pan, knife, paper towels

Choose one of the two quantities below to match the number of people you are making it for.

• Tofu: 1 serving 0.5 block (300 g per whole block) / 2 servings 1 block (300 g per whole block)
• Cabbage: 1 serving 1 handful (loosely cupped) / 2 servings 2 handfuls (loosely cupped)
• Carrot: 1 serving 0.25 medium (medium-sized) / 2 servings 0.5 medium (medium-sized)
• Olive oil: 1 serving 0.5 household eating spoon / 2 servings 1 household eating spoon
• Soy sauce: 1 serving 0.5 household eating spoon / 2 servings 1 household eating spoon
• Lemon juice: 1 serving 1 household eating spoon / 2 servings 2 household eating spoons

Full Method

Step 1. Set aside the amount of tofu for pan-frying listed below, cut it into 1 cm-thick slices, and press both sides with a paper towel to remove moisture. Remove the core from the washed cabbage and shred it into 2 mm strips. Use a peeler to shave the carrot thinly, then cut it into shorter pieces.

Check: 1 serving uses half of a 300 g block of tofu. If the tofu is still moist, leave it on a paper towel for another 5 minutes. After shredding the cabbage, measure a loose handful without pressing it down.

Step 2. Spread the olive oil in a 20 cm nonstick pan and heat over medium-low heat. Arrange the tofu in a single layer and cook for 3 minutes. Turn it over and cook for 3 minutes. Turn off the heat when both broad sides are light brown.

Check: Turn the tofu over once at about 3 minutes. If it sticks to the pan, do not force it loose; wait another 30 seconds. Cook multiple servings in batches.

Step 3. Put the soy sauce and lemon juice in a 8 cm dipping bowl and stir for 10 seconds. This dressing will be drizzled evenly over the vegetables.

Check: 1 serving uses ½ household eating spoon of soy sauce and 1 household eating spoon of lemon juice. For multiple servings, follow the quantities below. Fill the same household eating spoon without heaping it.

Step 4. Arrange the cabbage and carrot in a shallow layer on a small plate and drizzle the dressing evenly over them. Place the seared tofu on top and eat it with the vegetables.

Check: Use the tofu, vegetables, and dressing prepared earlier. Mixing the tofu vigorously will break it apart.

Check the ingredients and cooking steps for seared tofu and cabbage salad

The images in the article are newly generated AI images based on the Kkinion recipe linked to this post. The featured image is also an AI-generated example. These are not photos of actual cooking or tasting, and the quantities or finished appearance may vary.

Choose a meal using ingredients you have