Mandu

Wrap the firm tofu in a clean kitchen towel and press firmly to remove excess water. Crumble the pressed firm tofu into a large mixing bowl.

Finely chop the napa cabbage. Sprinkle with 3g of salt, mix, and let sit for 10 minutes to draw out moisture. Squeeze out as much liquid as possible from the napa cabbage and add it to the bowl with the crumbled firm tofu.

Boil the glass noodles according to package instructions until tender. Drain, rinse with cold water, and finely chop them into 1-2 cm pieces. Add the chopped glass noodles to the mixing bowl.