Saturday, April 19, 2014

Korean Broccoli Tofu Salad

Over the last month and a half Michael and I have been settling in to our new place, and I have been helping my parents move up to our family home in Sequoia National Forest. I am sorry that there have been no posts but it has been a very busy time!!
In honor of making something quick and making something easy and healthy just in time for summer, we have made a Korean tofu salad. This is something I love to eat whenever I go to my favorite Korean spa, it is light and delicious.
So enjoy!


2 cups broccoli
2 green onions
8 oz firm tofu
1 Tablespoon sesame oil
1 Tablespoon soy sauce
2 cloves garlic
1 Tablespoon sesame seeds
1 large carrot
pinch salt

This recipe is super simple. Start by cutting the broccoli into small pieces and steaming over a double steamer for 4-7 minutes, until just cooked, but still crispy. Then run under cold water to shock out of cooking.

Prepare everything by mincing the garlic cloves, slicing up the green onions, and peeling the carrot and shredding half of it.

Place tofu in a paper towel and squeeze out excess liquid. Crumble and place in bowl, soak with oil, soy sauce, garlic, and onion, let soak. Add in the broccoli and the carrot and toss together. Top with sesame seed and Siracha.

This salad is best served cold! Enjoy!

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