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Easy Tofu Broccoli with Sesame Oil (Dubu Muchim)

Many dishes tries to mask the taste of tofu with strong sauces but this recipe really allows the true goodness of tofu to shine.
Course Side Dish
Cuisine Korean
Keyword gluten free, healthy, high protein, simple
KoreanCategory Muchim(무침)
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 2
Calories 118kcal
Author JinJoo Lee

Ingredients

  • 6 oz firm tofu (1/2 pack)
  • 2 cup broccoli florets
  • 1/4 ~1/2 tsp good quality sea salt or kosher salt
  • 1/2 tsp sesame oil
  • 1 tsp sesame seeds
  • 4 cup water + 1/2 tsp salt for boiling

Instructions

  • Bring water and salt to boiling.
  • Cut broccoli into smaller pieces to make 2 cup of broccoli florets.
  • Wrap tofu with paper towel or kitchen towel to soak up any excess liquid.
  • When water is boiling, flash cook broccoli florets by cooking for 2-3 minutes only. Broccoli should be cooked but still be slightly crunchy. Don’t over cook.
  • Remove broccoli and cool immediately by adding broccoli to a cold water bath. Drain when cooled.
  • Break up tofu with your hands into a crumble.
  • In a bowl, mix tofu and broccoli. Season with sesame oil and salt. Taste and adjust salt.
  • Sprinkle crushed sesame seeds on top. Crushing sesame seeds really brings the flavor of sesame seeds to life. Because you taste the sesame seeds only when you chew them. 😉 There are machines and gadgets that crushes sesame seeds but the best way to crush sesame seeds is to just grab a pinch and crush them between your fingers.

Notes

You can make this also with blanched spinach, watercress and Korean greens like crown daisies.

Nutrition

Calories: 118kcal | Carbohydrates: 8g | Protein: 10g | Fat: 5g | Sodium: 253mg | Potassium: 287mg | Fiber: 3g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 81.2mg | Calcium: 159mg | Iron: 1.8mg