Broccoli Dubu Muchim (Seasoned Broccoli Tofu) 브로콜리두부무침
By Sarah Ahn & Nam Soon AhnPublished on July 30, 2025
Time
40 minutes
Yield
Serves 4 (makes 2 cups)
Ingredients
Before You Begin
We toast the sesame seeds briefly in a dry nonstick skillet, until they are fragrant, and then grind them in a mortar and pestle.
Instructions
- Bring 1 quart water and the ½ teaspoon fine salt to a boil in a large saucepan. Add 4 ounces firm tofu and boil for 30 seconds. Drain tofu, then wrap in clean dish towel or triple layer of cheesecloth and gently squeeze out excess water. Transfer tofu to large bowl and break into fine crumbles.
- Gently squeeze 8 ounces frozen broccoli florets, thawed and cut into 1-inch pieces, by hand to release excess water; add broccoli to bowl with tofu. Using your gloved hands, gently mix tofu and broccoli together, spreading tofu crumbles evenly throughout broccoli. Add 5 teaspoons toasted sesame oil; 3½ teaspoons fish sauce; 1½ teaspoons sesame seeds, toasted and coarsely ground; and ½ teaspoon sugar and mix, gently massaging seasoning mixture and tofu into broccoli. Serve. (Refrigerate for up to 1 week.)
Time
40 minutesYield
Serves 4 (makes 2 cups)Ingredients
Ingredients
Ingredients
Why This Recipe Works
We massage crumbled firm tofu into broccoli florets and then add a toasty seasoning mixture and massage again to coat every piece of broccoli. The flavorful seasonings impart a balanced depth of sweetness and saltiness that, when combined with the varied textures, makes this broccoli banchan extremely enjoyable. We use frozen broccoli florets because it cuts the prep time in half compared to starting with fresh broccoli. Blanching the tofu briefly in salted water tenderizes and seasons it lightly. Put on your food-handling gloves and really get in there to massage the tofu and seasoning thoroughly into all the crevices of the broccoli florets.
Before You Begin
We toast the sesame seeds briefly in a dry nonstick skillet, until they are fragrant, and then grind them in a mortar and pestle.
Instructions
- Bring 1 quart water and the ½ teaspoon fine salt to a boil in a large saucepan. Add 4 ounces firm tofu and boil for 30 seconds. Drain tofu, then wrap in clean dish towel or triple layer of cheesecloth and gently squeeze out excess water. Transfer tofu to large bowl and break into fine crumbles.
- Gently squeeze 8 ounces frozen broccoli florets, thawed and cut into 1-inch pieces, by hand to release excess water; add broccoli to bowl with tofu. Using your gloved hands, gently mix tofu and broccoli together, spreading tofu crumbles evenly throughout broccoli. Add 5 teaspoons toasted sesame oil; 3½ teaspoons fish sauce; 1½ teaspoons sesame seeds, toasted and coarsely ground; and ½ teaspoon sugar and mix, gently massaging seasoning mixture and tofu into broccoli. Serve. (Refrigerate for up to 1 week.)
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