Tofu Broccoli Salad

serves 4 as a side dish

1 head broccoli, florets only

4 oz firm tofu

1 garlic clove, finely chopped

1 green onion, finely chopped

2 teaspoon Korean soy sauce for soup

1 teaspoon sesame oil

2 teaspoon roasted sesame seeds

salt to taste

Cut up the broccoli florets into small pieces.

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.

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.

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.

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.

Serve cold or at room temperature.