Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw

Pickled Tofu, Beet Syrup, Asian Slaw

Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw

By his own admission, he’s not a tofu guy. But my brother Don is definitely a foodie. Never met a foie gras he didn’t like. Tofu does not elicit even a glimmer of interest or enthusiasm. He trusts his sister though, so when she offers him a vibrant pickled tofu carpaccio – he definitely gives it a try.

Not to my surprise, it receives a big thumbs up. With the combination of exotic spices, sweet and hot juxtaposed to crunchy and soft elements, he advises to try all the flavors in one bite – calling it both a science experiment and a volcanic eruption.

Pickled Tofu Carpaccio, Beet Syrup, Asian Slaw Recipe

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Kongnamul 콩나물 with Tofu Carpaccio

Kongnamul 콩나물
Soybean Sprout Namul with Leek & Red Bell Pepper
Tofu Carpaccio

Namul (a Korean seasoned vegetable dish) is usually served as banchan (a side dish accompanying the main course). In atypical fashion here, I serve kongnamul (soybean sprout namul) with a sliced tofu cutlet as the main course of a heart-healthy vegetarian lunch. We enjoyed a simple bowl of vegetable dumpling in broth on the side. Crunchy sprouts pair very well with mellow sautéed leek and bright red bell pepper plus a bit of spiciness from gochugaro (Korean chili powder). Toasted sesame oil adds a rich nutty component.

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