Tofu Broccoli Salad; simple, healthy, and yes, it’s delicious!

by Beyond Kimchee on February 11, 2012 · 32 comments


Tofu Broccoli Salad

“Only bad witches are ugly…”
This is what Glinda, the pretty Good Witch of the North, said to Dorothy in the Wizard of Oz.
I don’t think she ever realized that some bad witches can be quite beautiful.
At least Elphaba, the Bad Witch of the West, was.
She had a certain radiance that captured the winkie prince Fiyero’s heart, which the pretty Glinda herself couldn’t.

Last month I drove over 4 hours to Singapore with my family to watch “Wicked,” the famous Broadway show. It was undoubtedly a great show and my kids just loved it.
But for some very WICKED reason, I kept thinking of “broccoli” while I was watching.
How bizarre!

It could be Elphaba’s green face or the green emerald city in the land of Oz on the stage.
Or it could simply be that I’d gone mad, which happens from time to time.
Whatever the reason was, I was inspired with broccoli and happy to present it today.

Broccoli and my unfortunately squashed tofu

I never had broccoli as I was growing up in Korea, nor I have seen it until I came to U.S over 20 years ago. Although broccoli wasn’t widely available for my childhood, which some of you might think that as “lucky”, you can find them very easily anywhere in Korea these days.

My first encounter to broccoli was “scary”! I thought I was eating a wicked moss ball.
After a few attempts, I began to enjoy their green beauty! I love them.., I love them to death now.

Here is one dish that you can fuse this glorious vegetable with tofu.
It is easy and delicious, not to mention of their super healthy power.
You just need to know a simple technique to bring out the true radiance of Ms. Broccoli.

Here is how:

Cut up the broccoli florets into small pieces.

Place broccoli and tofu in a hot steamer and steam for 2-3 minutes until the broccoli is tender yet retains their green beauty.

Tender yet green…,  hard to achieve, isn’t it?

Rinse them in the cold water to stop cooking further.

Wrap tofu with fine cotton cloth (or cheese cloth) and squeeze out to remove some water.
Then, crumble your tofu.

Place them in a shallow bowl but don’t combine yet.

Get these stuff. Sesame seeds, Korean soy sauce for soup, sesame oil and garlic (minced).

Sprinkle 1 teaspoon of this “Korean soy sauce for soup” to tofu and the other 1 teaspoon to broccoli

Oh, don’t forget to add chopped garlic and green onion, sesame oil and sesame seeds .

Start massaging around your tofu with seasoning… because you love him so much.
This step will season the bland tofu without bruising the broccoli.

Now, gently toss all together. Taste and season with salt if you need.

Done! Lovely!

Vegan worthy.

Any other words I’m missing?

Broccoli tofu Salad

Tofu Broccoli Salad
Prep time: 
Cook time: 
Total time: 
  • 1 head broccoli
  • 4 oz firm tofu
  • 1 garlic clove, finely chopped
  • 1 green onion, chopped
  • 2 teaspoon Korean soy sauce for soup
  • 1 teaspoon sesame oil
  • 2 teaspoon roasted sesame seeds
  • salt to taste, optional
  1. Cut up the broccoli florets into small pieces.
  2. Place a steamer over gentle boiling water on medium heat, place broccoli and tofu and steam for 2-3 minutes or until the broccoli is tender yet retains their green color. Take them out and rinse in the cold water. Place broccoli in a large shallow mixing bowl, set aside.
  3. Wrap tofu with fine cotton cloth (or cheese cloth) and squeeze out to remove some water. Crumble the tofu and place next to the broccoli in a mixing bowl but don’t combine them yet.
  4. Add garlic, green onion, 1 teaspoon of Korean soy sauce for soup over crumbled tofu and massage around the tofu so that tofu gets seasoned alone.
  5. Drizzle the rest 1 teaspoon soy sauce and sesame oil sesame seeds over broccoli and tofu, and toss all together very gently. Season further with salt if you need.
  6. Serve cold or at room temperature.
Nutrition Information
Serving size: 4


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{ 30 comments… read them below or add one }

Smile February 12, 2012 at 1:10 am

That looks so very delicious!


Mirabell February 12, 2012 at 5:55 am

mmmm.. it seems delicious!


Hyosun Ro February 12, 2012 at 7:37 am

Love tofu addition here!


Camila Maeda February 12, 2012 at 7:06 pm

I love tofu!
It looks delicious!


Paul February 12, 2012 at 8:27 pm

It certainly looks yummy and delicious. It is a very quick, easy and hassle free recipe indeed!


raina hussain February 12, 2012 at 11:05 pm

sure looks easy,and quick to prepare.Will try the korean dishes esp bulgogi……we normally have them at korean restaurants in and around klumpur.


Serena Simpson February 13, 2012 at 6:29 am

I love this!!   I can't wait to try it out!!


Koki Colléen February 13, 2012 at 6:57 am

Looks very easy and delicious! :) 


beyondkimchee February 13, 2012 at 7:39 am

 Hi Raina, Hope you can give it a try soon. Bulgogi is everyone's favorite. Thanks for the comment.


beyondkimchee February 13, 2012 at 7:40 am

 Yes, it is. And it is nutritious, too.


beyondkimchee February 13, 2012 at 7:41 am

 If you like tofu, and hopefully like broccoli as well.., then you will like this dish.


kitchenriffs February 13, 2012 at 8:20 am

Nice dish and a great way to use tofu.  How does "Soy Sauce for Soup" differ from regular soy sauce?


Monika February 13, 2012 at 10:05 am

It must be great, because looks great!! :)


Tor Ince February 13, 2012 at 2:00 pm

This looks delicious! A lot of Korean food seems to be vegan-friendly, which I love. I'm making up a list of your recipes to make!


Ad Riannesy February 14, 2012 at 6:25 am

good reference or future recipes for my hubby who's korean


beyondkimchee February 14, 2012 at 7:23 am

It is saltier than regular soy sauce with more pungent flavor. Similar to fish sauce but milder and of course it is made from fermented soy, not fish.


dplfunk February 14, 2012 at 7:36 am

I love the jump from "OZ" to broccoli.  Ha.


Ryan K February 14, 2012 at 12:18 pm

Your blog is beautiful! your food looks delisH! 


jen February 14, 2012 at 3:18 pm

love this it looks just yummy.


Elieyelens February 15, 2012 at 3:37 am

Looks delicious!


Nancy February 15, 2012 at 6:33 am

This recipe is delicious! My whole family loved it. I will be making it again. Thanks, Holly.


Loogy0404 February 15, 2012 at 7:39 am

Your blog is very good~
I like kimchee. very delicious!!
Look at this!! Good video
Click "good news"


erin goh February 15, 2012 at 8:38 pm

This looks good, I'm adding it to my collection of salad recipes that I can bring to work.


e.j. hazzard-ransom February 17, 2012 at 6:46 am

I'm going to try this recipe for sure. Thanks for sharing!


Regina Granada March 14, 2012 at 5:17 am

Wow! So simple to make.



Michelle December 23, 2012 at 9:32 am

Just made this dish and LOVE it. My new favorite salad.


Angela Song January 24, 2013 at 6:02 pm

Thanks so much for this recipe! I love it. We’re making this for our restaurant assessment next month. What is it called in Korean?


Holly January 24, 2013 at 9:05 pm

You can call it “tofu broccoli muchim”. Hope you like it. Thanks!


groceries stores online July 28, 2013 at 8:24 pm

Hi there! Do you use Twitter? I’d like to follow you if that would be okay. I’m absolutely enjoying your blog and
look forward to new posts.


lynn September 7, 2013 at 11:53 am

Delicious recipe! Love it, made it twice already :)


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