Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Broccoli and Tofu Salad
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 206
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 423 mg
Broccoli and tofu together tastes so much better in real life than it sounds on paper. When I’ve served this side dish for dinner, people who don’t even like tofu (or broccoli!) go back for seconds. The best part is how adaptable this recipe, from my book Hand Taste: Cook Like a Korean Grandmother, can be. Make it with blanched green beans, chard or spinach and it’s also great. It’s all about how the tofu absorbs the sesame and garlic flavor and helps it coat the vegetables, and it’s also a sneaky way to add protein to a vegetarian dinner.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 206
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 5 g
- Sugar
- 2 g
- Protein
- 15 g
- Cholesterol
- 0 mg
- Sodium
- 423 mg
Ingredients
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Directions
- Cook the broccoli: Bring a pot of salted water to a boil. While you wait, fill a medium bowl with ice water. When the water boils, add the broccoli and cook, stirring once or twice, until the broccoli is bright green and cooked but still crisp, about 2 minutes. Drain the broccoli and transfer it to the ice water to chill.
- Make tofu crumbles: Lay out a large piece of double-layered cheesecloth or a couple of paper towels and place the tofu in the center. Gather it in a bundle and squeeze firmly over the sink, getting rid of any liquid while crumbling the tofu so it resembles ricotta.
- Mix and serve: In a medium bowl, combine the drained broccoli and the tofu. Using a rasp grater, grate the garlic over the bowl, then stir in the sesame oil, soy sauce, white pepper and salt. Mix well, then taste and add more salt if needed. Sprinkle with the crushed sesame seeds and serve. Leftovers will keep in an airtight container in the refrigerator for up to 3 days.
