Tofu Broccoli Salad
Easy tofu recipe made into salad with broccoli. This tofu broccoli salad is a great vegetarian or vegan dish.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head broccoli
- 4 oz firm tofu
- 1 garlic clove (finely chopped)
- 1 green onion (chopped)
- 2 tsp Korean soup soy sauce (gukganjang)
- 1 tsp sesame oil
- 2 tsp roasted sesame seeds
- salt to taste (optional)
Instructions
- 1
Cut up the broccoli florets into small pieces.
- 2
Place a steamer over gentle boiling water on medium heat, place broccoli and tofu and steam for 2-3 minutes or until the broccoli is tender yet retains their green color. Take them out and rinse in the cold water. Place broccoli in a large shallow mixing bowl, set aside.
- 3
Wrap tofu with fine cotton cloth (or cheese cloth) and squeeze out to remove some water. Crumble the tofu and place next to the broccoli in a mixing bowl but don’t combine them yet.
- 4
Add garlic, green onion, 1 teaspoon of Korean soy sauce for soup over crumbled tofu and massage around the tofu so that tofu gets seasoned alone.
- 5
Drizzle the rest 1 teaspoon soy sauce and sesame oil sesame seeds over broccoli and tofu, and toss all together very gently. Season further with salt if you need.
- 6
Serve cold or at room temperature.