Description
This vegetarian tofu and broccoli salad is the perfect side to serve for a light and healthy meal.
Ingredients
Scale
- 1 head broccoli, cut into bite size chunks
- 14 oz block silken tofu
- Sesame seeds
Sauce
- 1 teaspoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
Instructions
- Mix all the ingredients for the sauce in a bowl and set aside.
- Drain the tofu and transfer it to plate. Leave for 10 minutes.
- Fill a pot of water with a little salt and bring it to boil.
- Add the broccoli and cook for 3 minutes, until the broccoli is tender but still yielding a slight crunch. Drain and rinse in cold water. Set aside.
- Take the plate of tofu and drain the excess water. Slice the tofu into bite size squares.
- Arrange the broccoli and tofu in a bowl and pour the sauce over. Sprinkle with sesame seeds. Serve chilled.
Notes
Tip: For a spicier recipe, add a squirt of sriracha sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 245
- Sugar: 6.1g
- Sodium: 585.9mg
- Fat: 9.3g
- Saturated Fat: 1.2g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 26.1g
- Fiber: 9.1g
- Protein: 20.4g
- Cholesterol: 0mg
