STEP 1/7
Cut the cleanly washed tofu into cubes. Place on kitchen towel and drain.
STEP 2/7
Grease the pan with plenty of oil, season with salt, roll evenly and cook until golden.
STEP 3/7
There were some oyster mushrooms left in the refrigerator, so I baked them, too. After baking tofu, add the washed saesongi mushroom to the remaining oil and season with salt and stir-fry them.
STEP 4/7
Open up the parsley so it's easy to eat.
STEP 5/7
I'll make balsamic dressing.
5 spoons of olive oil, 3 spoons of balsamic vinegar, 2 spoons of lemon juice, 2 spoons of honey,
1 tsp salt, a bit of thick pepper
Mix them all evenly.
STEP 6/7
Place parsley, baked tofu, baked mushrooms, and muesli on a plate. Sprinkle the pre-made balsamic dressing and it's done.
STEP 7/7
A light and hearty diet salad is complete. The grilled tofu is chewy and delicious. Fresh parsley, grilled mushrooms, and muesli are added to add nutrition and taste. It's refreshing and delicious with a lot of balsamic dressing. The remaining oyster mushrooms in the refrigerator are also baked and eaten together, adding to the flavor. I think I can make it often because I can make it with any vegetables in the refrigerator.
You can replace mushrooms and celery with other vegetables except tofu. Try using any vegetables in the refrigerator.