Broccoli Tofu Salad: The Ultimate Nutty Flavor!
Broccoli Tofu Salad: The Ultimate Nutty Flavor!
Nutty and Delicious Broccoli Tofu Salad Recipe
Experience the delightful combination of creamy tofu and refreshing broccoli in this incredibly flavorful side dish. While many enjoy broccoli simply blanched and dipped in gochujang sauce, this recipe offers a new way to savor its goodness. Broccoli is a staple in our home, partly because our dog enjoys it as a treat, and also because of its numerous health benefits. To keep things interesting and ensure we eat it regularly, we love exploring various cooking methods. This broccoli and tofu salad is a testament to how versatile and delicious broccoli can be!
Ingredients- 1 head broccoli
- 1/2 block firm tofu (approx. 250g)
- 1/2 tsp salt
- 1 tsp sesame oil
- 1 Tbsp sesame seeds
Cooking Instructions
Step 1
First, prepare the tofu. Tofu blocks can vary in size, so we’ll use about half of a standard 500g block, which is approximately 250g.
Step 2
Let’s prepare the broccoli. Proper preparation is key for enjoying broccoli. Even though they aren’t visible, tiny insects can sometimes hide within the dense florets. Therefore, thorough washing is essential. Begin by cutting the broccoli into florets. Rinse them under running water a couple of times.
Step 3
Fill a bowl with water and add a little baking soda and vinegar. Submerge the broccoli florets in this mixture. To ensure they stay submerged, place a small plate on top. Let them soak for about 30 minutes. After soaking, rinse them thoroughly under running water multiple times.
Step 4
Bring a pot of water to a rolling boil. Add the prepared broccoli florets and blanch them for just about 2 minutes. This brief blanching helps to retain their vibrant color and crisp texture while making them easier to digest.
Step 5
Immediately after blanching, transfer the broccoli to a bowl of cold water to stop the cooking process and cool them down. This shock in cold water helps maintain their bright green color and satisfying crunch.
Step 6
Drain the blanched broccoli well using a colander. Ensure all excess water is removed, as excess moisture can dilute the flavors of the final dish.
Step 7
While the broccoli is draining, you can press the tofu to remove excess water. Place a heavy plate or a cutting board on top of the tofu block for about 10-15 minutes. This step is crucial to prevent the salad from becoming watery and to enhance the tofu’s texture and nutty flavor.
Step 8
Once the tofu has been pressed, gently mash it with your hands. Aim for a consistency that is broken down but still has some texture, not completely puréed.
Step 9
Add the well-drained, chopped broccoli to the mashed tofu. Cut the broccoli into bite-sized pieces for easy eating.
Step 10
Now, let’s season it! Add 1/2 teaspoon of salt, 1 teaspoon of sesame oil, and a generous 1 tablespoon of sesame seeds. We love adding plenty of sesame seeds for that extra nutty crunch and burst of flavor with every bite!
Step 11
Gently mix everything together until well combined. You’ve now created the ‘ultimate nutty’ broccoli tofu salad! The refreshing taste of broccoli, the creamy texture of tofu, and the rich aroma of sesame oil and seeds come together beautifully. This dish is a perfect side for any meal or even a delightful snack.
