Steamed Broccoli and Tofu Salad
Healthy & Delicious: Easy Broccoli Tofu Salad Recipe – A Perfect Blend of Tender Tofu and Fresh Broccoli
Hello everyone! Today, I’m sharing a recipe for ‘Steamed Broccoli and Tofu Salad,’ a delightful dish using nutritious broccoli and soft tofu. Gently blanched broccoli is combined with tofu that’s been briefly boiled, then tossed with a savory seasoning. The result is a subtly flavored yet deeply satisfying side dish. It’s perfect as a companion to rice or as a light option for your diet menu. If you love tofu and broccoli, you must give this a try! Let’s get started with how to make this delicious Broccoli Tofu Salad!
Main Ingredients- Tofu 275g (firm pressing tofu or stew tofu recommended)
- Broccoli 1/2 head (approx. 150g)
Cooking Instructions
Step 1
First, thoroughly wash the fresh broccoli under running water. Then, cut it into bite-sized florets, about 2-3 cm each, suitable for eating with a spoon. It’s best to keep them at a moderate size, as cutting them too small might cause them to break apart during cooking.
Step 2
In a small pot, add a generous amount of water and about 1/2 teaspoon of salt. Boiling the broccoli in salted water helps to maintain its vibrant color and preserve nutrients. Wait until the water comes to a rolling boil.
Step 3
Once the water is fully boiling, add the prepared broccoli florets and blanch them for about 1 minute. Overcooking the broccoli will make it mushy and reduce its texture, so it’s crucial to blanch it briefly until it’s slightly tender but still crisp. Quickly remove the blanched broccoli, rinse it under cold water to cool it down, then drain well in a colander, shaking off excess water.
Step 4
Now, let’s prepare to boil the tofu. In another pot (or the same pot after rinsing), add enough water to cover the tofu and about 1/2 teaspoon of salt. Boiling the tofu beforehand helps to remove any raw smell and firms it up, preventing it from breaking apart when mixed.
Step 5
When the water starts boiling again, add the 275g of tofu (whole or cut into 2-3 pieces) and boil it on high heat for 2-3 minutes. Boiling the tofu warms it through and removes excess moisture, allowing it to absorb the seasoning better.
Step 6
Remove the boiled tofu and place it on a cooling rack or plate. While it’s still warm, gently press it with paper towels to squeeze out as much water as possible. Removing excess water ensures the salad won’t be watery and the seasoning will adhere well.
Step 7
In a large bowl, combine the drained broccoli and tofu. Add the seasoning ingredients: 1 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, 1/3 Tbsp salt, and a pinch of black pepper. Using your hands or a spatula, gently mix everything together, lightly mashing the tofu as you go, ensuring the broccoli and seasonings are evenly distributed. Be careful not to mash the tofu too much; mix gently.
Step 8
Once all the ingredients are well combined and seasoned, arrange the Broccoli Tofu Salad nicely on a serving plate. This lovingly prepared dish is a wonderful side on its own, and it tastes even better served with a warm bowl of rice.
