broccoli and tofu? it just screams "hippie chow." but it's actually a comfort food of mine and i'm sure it sounds exotic in korean. actually i'm not sure if this is a typical korean dish but my mom's been making it for years. usually it is served as banchan but i can just eat a big bowl of this, and relatively guilt-free. and cheap. (:
broccoli with tofu: adapted from mom
1 head of broccoli
200-400g silken tofu (however you like the consistency)
3 cloves garlic, minced (or less if you're a big baby)
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp sesame seeds
cut up the broccoli into bite-sized pieces. boil enough salted water to cover the broccoli and blanch, covered, for a little over a minute. drain and run some cold water over it to stop it from cooking. pat dry and dump those greens into a bowl. open your tofu and drain thoroughly. mix it into the broccoli with your hands, korean mom style. add in the garlic, soy sauce, sesame oil, and seeds. optionally you can top it off with some hot pepper flakes and om nom nom~
if you like your broccoli softer, cook it longer. however i think crunchy veg goes well with soft tofu. but who knows, maybe you are an old geezer or someone who just got dental surgery who likes vegetables cooked beyond recognition. and again; if i catch you tossing the stalk, i will beat you. just peel the tough outer layers of the stalk and cut the innards into pieces smaller than the florets so they can all cook evenly.
my mom also does another variation of this where she adds minced red onion and walnuts... mmm.