Broccoli Banchan

Ingredients

• 2 pounds Broccoli (Rinse, trim stems, cut into bite‑sized florets)
• 0.5 tablespoon Salt (Fine table salt)
• 5 tablespoons Sesame Oil (Divided: 2 tbsp for sauce base, 3 tbsp added after mixing)
• 1 tablespoon Garlic (Minced (about 3 cloves))
• to taste Black Pepper (Freshly ground)
• 100 grams Firm Tofu (Drain and crumble; optional for extra texture)
• 1 tablespoon Sesame Seeds (Toasted)

Instructions

1. Rinse and chop broccoli

   Rinse the broccoli under cold water, trim any tough stems, and cut the florets into bite‑sized pieces.

   Time: PT3M

2. Boil water

   Fill a large pot with water, add a pinch of salt, and bring to a rolling boil over high heat.

   Time: PT5M

3. Blanch broccoli

   Add the broccoli to the boiling water and cook for 2–3 minutes until bright green and just tender.

   Time: PT3M

4. Shock and drain

   Immediately drain the broccoli in a colander and rinse under cold running water to stop the cooking process.

   Time: PT2M

5. Dry broccoli

   Let the broccoli sit in the colander to drain completely, then pat dry with a clean kitchen towel or paper towels.

   Time: PT2M

6. Prepare the sauce

   In a small bowl combine 0.5 tbsp salt, 2 tbsp sesame oil, 1 tbsp minced garlic, a pinch of black pepper, and the remaining 3 tbsp sesame oil. Mix until well blended.

   Time: PT3M

7. Toss broccoli with sauce

   Transfer the dried broccoli to a large mixing bowl, pour the sauce over it, and toss gently until every piece is evenly coated.

   Time: PT2M

8. Add tofu (optional)

   If using, crumble the drained tofu over the seasoned broccoli and fold gently to distribute.

   Time: PT2M

9. Finish and serve

   Sprinkle toasted sesame seeds on top, give a final light toss, and transfer to a serving dish.

   Time: PT1M

Nutrition Facts

Calories

275

Protein

11 g

Carbohydrates

17 g

Fat

20 g

Fiber

7 g