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Korean Basics with Umma
Recipe
15 min

Broccoli Dubu Muchim (Broccoli Tofu)

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Broccoli Dubu Muchim (Broccoli Tofu)
Author: Sarah Ahn

Recipe By Sarah Ahn

Published on August 4, 2025

Frozen broccoli and tofu make a convenient and tasty banchan.

Time

15 min

Yield

Serves 4

Why This Recipe Works

Umma occasionally buys convenient frozen broccoli florets to enjoy them dipped into Yangnyeom Gochujang (Seasoned Gochujang), to add to main dishes, or to make this simple banchan. The broccoli is massaged with crumbled tofu for protein and texture before a toasty seasoning mixture is added. The flavorful seasonings impart a balanced depth of sweetness and saltiness, that, when combined with the varied textures, makes this broccoli banchan extremely enjoyable.

Ingredients

½ teaspoon fine salt
4 ounces (113 grams) firm tofu
8 ounces (227 grams) frozen broccoli florets, thawed and cut into 1-inch pieces
5 teaspoons toasted sesame oil
3 ½ teaspoons fish sauce
1 ½ teaspoons sesame seeds, toasted and coarsely ground
½ teaspoon sugar

Instructions

Cook along with these step-by-step instructions

step 1 imagestep 2 imagestep 3 imagestep 4 image
  1. Bring 1 quart water and the salt to a boil in a large saucepan. Add the tofu and boil for 30 seconds. Drain the tofu, then wrap it in a clean dish towel or a triple layer of cheesecloth and gently squeeze out excess water. Transfer the tofu to a large bowl and break into fine crumbles.
  2. Gently squeeze the broccoli by hand to release excess water; add the broccoli to the bowl with the tofu. Using your gloved hands, gently mix the tofu and broccoli together, spreading the tofu crumbles evenly throughout the broccoli. Add the oil, fish sauce, sesame seeds, and sugar and mix, gently massaging the seasoning mixture and tofu into the broccoli. Serve.
    Recipe Tip
    (Refrigerate for up to 1 week.)

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Broccoli Dubu Muchim (Broccoli Tofu)

Recipe By Sarah Ahn & Nam Soon Ahn

Published on August 4, 2025

Time

15 min

Yield

Serves 4

Broccoli Dubu Muchim (Broccoli Tofu)

Ingredients

½ teaspoon fine salt4 ounces (113 grams) firm tofu8 ounces (227 grams) frozen broccoli florets, thawed and cut into 1-inch pieces5 teaspoons toasted sesame oil3 ½ teaspoons fish sauce1 ½ teaspoons sesame seeds, toasted and coarsely ground½ teaspoon sugar

Instructions

  1. Bring 1 quart water and the salt to a boil in a large saucepan. Add the tofu and boil for 30 seconds. Drain the tofu, then wrap it in a clean dish towel or a triple layer of cheesecloth and gently squeeze out excess water. Transfer the tofu to a large bowl and break into fine crumbles.
  2. Gently squeeze the broccoli by hand to release excess water; add the broccoli to the bowl with the tofu. Using your gloved hands, gently mix the tofu and broccoli together, spreading the tofu crumbles evenly throughout the broccoli. Add the oil, fish sauce, sesame seeds, and sugar and mix, gently massaging the seasoning mixture and tofu into the broccoli. Serve.
    Recipe Tip
    (Refrigerate for up to 1 week.)
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