Korean · Lunch
Spicy Radish Salad (GLP-1)
A cooling Korean-style radish salad built for high-protein GLP-1 eating, with matchstick daikon and cucumber tossed in gochugaru, rice vinegar and sesame oil, finished with pan-seared marinated tofu and edamame for protein and fiber, plus scallion and sesame seeds for crunch and color.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
418Calories
37.4gProtein
14.6gFat
24.6gCarbs
6.8gSugar
7.1gFiber
812mgSodium
0mgChol
2.4gSat Fat
980mgPotassium
320mgCalcium
4.8mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Press tofu between paper towels for 10 minutes to remove excess water, then cut into cubes. Salt daikon matchsticks in a colander to draw out moisture.
2
Sear
Heat 1 tsp vegetable oil in a nonstick skillet over medium-high heat and sear tofu cubes for 5 to 6 minutes, turning occasionally, until golden and crisp on two sides.
3
Toss
In a mixing bowl, whisk gochugaru, rice vinegar, sesame oil, soy sauce and minced garlic until softened into a paste-like dressing.
4
Plate
Squeeze salted daikon lightly to release liquid, add with thinly sliced cucumber and edamame to dressing, toss gently until coated, then mound on a plate. Top with seared tofu, scatter thinly sliced scallion and sesame seeds to finish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g firm tofu
- 1 1/3 cup200g daikon radish
- 1 cup120g cucumber
- 1/2 cup74g cooked edamame
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp soy sauce
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp salt
