"You can serve this hot or chilled, which is great for dinner one evening and lunch the next day," says Sydney Kramer of The Crepes of Wrath. "I served this salad on top of a big bed of arugula, ate it cold, and wished that I had just a little bit more. Add as much or as little chili paste as you want, depending on your preference for spice!"
- 1 tablespoon sesame oil
- 14 ounces firm tofu
- ¼ cup Korean chili sauce
- 2 tablespoons soy sauce
- 1 red bell pepper, thinly sliced
- 1 jalapeño, thinly sliced into rounds
- juice of 2 limes
- 3 scallions, thinly sliced on an angle
- 2 sheets nori, thinly sliced
- ¼ cup dried kimchi chips
- Cube the tofu into bite-sized pieces and toss with the chili sauce and soy sauce. Set aside to allow the tofu to soak up the marinade.
- In a large bowl, combine the sliced bell pepper, jalapeño and lime juice. Add in 3⁄4 of your sliced scallions and 3⁄4 of your sliced nori, saving some for garnish. Toss to combine.
- Heat your oil in a heavy bottomed pan, such as cast iron. Cook your tofu over medium-high heat, until browned on all sides and the sauce has slightly reduced.
- Toss together the cooked tofu with your other vegetables. Add in the kimchi chips and toss once more. Garnish with remaining scallions and nori. Serve warm or refrigerate and serve chilled.