Recipe: Red Ginseng Tofu Salad


This flavourful tofu salad recipe is from Korean ginseng festival 2013


  • 250g tofu
  • 5 white mushrooms
  • 10 cherry tomatoes
  • Mixed baby leaves
  • 2 tablespoons starch
  • 1 tablespoon flour
  • Salt and Pepper, to taste
  • Dash of oil
  • Ginseng Sauce
  • 80ml bottle of Vital Tonic (Hwal-Ki-Ryuk)
  • 1 tablespoon soy sauce
  • 1 tablespoon vinegar
  • 1/2 tablespoon sesame oil
  • 50g pear
  • 1 teaspoon black sesame seeds
  • 1 teaspoon sesame seeds


  1. Cut tofu into small pieces, and season with salt and pepper.
  2. Make ginseng sauce using the ingredients listed above. Grind pear and add to ginseng sauce.
  3. Wash the baby leaves salad and cut cherry tomatoes in half.
  4. Cut white mushrooms into pieces and pan fry.
  5. Remove water from tofu, and cover with starch and flour. Deep fry the tofu.
  6. Place deep-fried tofu and other vegetables onto a plate. Pour ginseng sauce on the top and it’s done.