Broccoli and crumbled tofu (broccoli dubu-muchim)
Tender-crisp broccoli and squeezed firm tofu are gently dressed with garlic, soy and sesame. A mild Korean vegetable side with no frying.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Required; use the listed amount.
-
Essential
Required; use the listed amount.
-
Essential
Required; use the listed amount.
-
Essential
Required; use the listed amount.
-
Essential
Required; use the listed amount.
-
Substitute available
If Toasted sesame oil is unavailable
- Use instead
- Perilla seed oil
- Substitute quantity
- 2 teaspoons (10 ml)Reference quantity: 10 ml
Replace toasted sesame oil with 2 teaspoons (10 ml) perilla seed oil at the mixing stage. It tastes more grassy; all quantities and times stay the same. This does not remove any optional sesame seeds.
-
Essential
Required; use the listed amount.
-
Optional
May be omitted without changing other quantities or times.
-
Optional
May be omitted without changing other quantities or times.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
Check off a completed step to move to the next one. After the last step, you will move to the finished dish.
Completed steps are saved in this browser. Start over to clear this recipe’s progress.
-
Step 1
Trim damaged broccoli and the woody stem end. Separate florets, rinse well and cut to 2 cm; peel the usable stem and slice 3 mm thick. Use 250 g trimmed broccoli. Drain and rinse 150 g firm tofu, then cut into four thick slabs.
-
Step 2
Boil 5 small paper cups water (900 ml) with ¼ level teaspoon salt in a saucepan. Lower to a gentle simmer and poach the tofu for 3 minutes. Lift with a slotted spoon onto a clean plate to cool; keep the cooking water.
-
Step 3
Bring the same water back to a boil. Add stem slices for 1 minute, then florets for 2 minutes. They should be bright green with stems tender to a fork but slightly firm; cook 1 minute more if needed. Drain, briefly rinse with cold drinking water and pat very dry.
-
Step 4
When tofu is cool enough to handle, press in a clean cloth and crumble coarsely. Peel, rinse and mince the garlic. Trim, wash, dry and finely slice the optional scallion. Stir 1 teaspoon soy sauce, 2 teaspoons sesame oil and the garlic in a wide bowl.
-
Step 5
Add drained broccoli and tofu crumbles to the dressing. Fold gently 6–8 times with two spoons. Add optional scallion and 1 teaspoon sesame seeds; serve without crushing the florets. If water collects, drain it rather than adding more sauce.
Finished dish
Tablespoon: 15 ml; teaspoon: 5 ml; small paper cup: 180 ml. Use firm tofu, not silken tofu. Cool tofu before squeezing to prevent burns. Best freshly made; use refrigerated leftovers within 2 days. Contains soy and sesame; soy sauce may contain wheat. Refrigerate at 4°C or below within 2 hours, or within 1 hour if the surroundings exceed 32°C.
Related recipes
Enjoy every bite
How to enjoy it
Serve a small portion with rice and soup. Keep broccoli pieces bite-sized and drain well so the tofu coating stays fluffy.
