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  • 400 g broccoli, trimmed
  • 5 ml, plus 5 ml salt (10 ml in total)
  • 220 g medium-firm tofu
  • 2 garlic cloves, minced
  • 1 green onion, chopped
  • 15 ml sesame oil
  • 10 ml toasted sesame seeds

Bring large pot of water to boil over medium high heat. Stir in 5 ml salt, add the tofu and cook for 3 minutes until tofu softens a bit.
Take out tofu with large slotted spoon and put it in a small bowl. Let it cool.
Add the broccoli to same boiling hot water and cook for 5 mininutes until tender and bright green but still crispy. Stir occasionally with wooden spoon.
Drain and rinse under cold running water to clean it and set the colour. Drain well.
Put broccoli into a large bowl. Add the tofu but first squeeze out any excess water with both hands.
Crumble it by hand or with spoon.
Add 5 ml salt and the garlic, green onion and sesame oil.
Gently mix everything together by hand.
Transfer to serving bowl and sprinkle sesame seeds on top.
Serve right away.
Leftovers can be kept up to 3 days in fridge.

I have used a little more sesame seeds. Next time I will only make halve the recipe, was too much for 4 people.

Photo and recipe: Frances Smith

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