Serves 3
15 min
Fresh Tofu Crumble with Broccoli
Recipe GLPRd9733fd8f5005a
A simple Korean-inspired tofu and broccoli dish featuring hand-crumbled firm tofu tossed with tender broccoli florets, seasoned with sea salt and finished with a drizzle of nutty sesame oil and toasted sesame seeds. Light, protein-rich, and ready in under 20 minutes.
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Ingredients
6 ounces Firm tofu
2 cups Broccoli florets
1½ teaspoons Sea salt or kosher salt
½ teaspoon Sesame oil
4 cups Water for boiling
1 teaspoon Sesame seeds, toasted and crushed
Directions
Bring 4 cups of water to a rolling boil in a large pot.
Add the broccoli florets to the boiling water and cook for 3–4 minutes until just tender-crisp. Drain well in a colander and set aside.
While the broccoli cooks, unwrap the firm tofu and gently crumble it by hand into bite-sized pieces into a medium bowl. The pieces should be rustic and uneven, not finely mashed.
Add the drained broccoli to the crumbled tofu and sprinkle with the sea salt. Toss gently to combine, being careful not to break the tofu pieces further.
Drizzle the sesame oil over the tofu and broccoli mixture and toss lightly to distribute evenly.
Transfer to a serving dish and garnish with the toasted and crushed sesame seeds. Serve warm or at room temperature.
