MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Broccoli With Tofu (Broccoli dubu-muchim)
 Categories: Korean, Asian, Sidedish, Seandennis
      Yield: 4 Servings
 
     14 oz Broccoli; trimmed
      1 ts Kosher salt
      8 oz Medium or medium-firm tofu
      2 cl Garlic; minced
      1    Green onion; chopped
      1 tb Toasted sesame oil
      2 ts Toasted sesame seeds
      2 ts Kosher salt
 
  Bring a large pot of water to a boil over medium high heat. Stir
  in 1 teaspoon salt, add the tofu, and cook for 3 minutes until the
  tofu softens a bit.
  
  Take out the tofu with a large spoon (or slotted spoon) and put it
  in a small bowl. Let it cool.
  
  Add the broccoli to the same boiling hot water and cook for 3 to 4
  minutes until tender and bright green, but still crispy. Stir
  occasionally with a wooden spoon.
  
  Drain and rinse under cold running water to clean it and set the
  color. Drain well.
  
  Put the broccoli into a large bowl. Add the tofu, but first
  squeeze out any excess water with both hands.
  
  Crumble it by hand or with a wooden spoon.
  
  Add 2 teaspoons of salt and add the garlic, green onion, and
  sesame oil. Gently mix everything together by hand.
  
  Transfer to a serving plate or bowl and sprinkle sesame seeds on
  top. Serve right away. You can refrigerate the leftovers for up to 3
  days.
  
  Notes:
  
  "Some of you are probably familiar with this dish because many Korean
  restaurants serve it as a side dish. This is a more modern Korean
  dish as broccoli is not traditionally a Korean ingredient for cooking
  until the 80s. My late grandma would not make this, for example. I'm
  not sure who invented it but it's a great idea because you get good
  protein from tofu and plenty of vitamins in broccoli. It's a good
  combination and with such a generous amount of toasted sesame oil the
  dish is nutty and delicious and has a very Korean taste.
  
  We Koreans typically serve it as a side dish for rice, noodles, or a
  meat dish like Korean barbecue or roasted chicken like I showed in
  the video. You can also substitute broccoli with chrysanthemum greens
  (ssuk-gat in Korean) or bunch spinach."
  
  Recipe by Maangchi
  
  From: https://www.maangchi.com/recipe/broccoli-dubu-muchim
  
  Converted to Meal-Master format by Sean Dennis (1:18/200) for the
  Fidonet COOKING echo on 1 October 2021.
 
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