epicurious4.8
Sesame Broccoli With Crumbled Tofu
Creamy butter beans turn this dish into hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with a side of brown rice.
👥 4 Servings👤 Hetty Lui McKinnon📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●colander
- ●pan
- ●bowl
📝 Preparation Steps
1
Bring a large saucepan of water to a boil and season well with salt (taste it—it should taste salty, but not as salty as sea water). Add the whole block of tofu and let it simmer over medium heat for 3–⏱️ 4 minutes, until softened. Remove the tofu with a large slotted spoon (I like to use a traditional Chinese spider ladle) and drain in a colander.
2
To the same pan of water, add the broccoli and simmer for 3–⏱️ 4 minutes, until the broccoli is just tender, but still a little crisp and bright green. Drain immediately and run under cold water until completely cool to stop it from cooking further (alternatively, you could plunge the drained broccoli into an ice bath). Drain again.
3
Place the block of tofu in a large bowl and gently squeeze with your hands to break it up into rough chunks (it doesn’t have to be uniform at all). Squeeze out any excess liquid from the broccoli florets and stem and add these to the bowl as well. Add the garlic, butter beans, sea salt, white pepper, rayu oil or red pepper flakes, sesame oil, sesame seeds and green onion and, using a large spoon (or your hands), toss well to ensure that everything is combined. Serve immediately.
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