Korean Broccoli and Tofu Sesame Muchim (4 servings)

Cut broccoli into bite-size florets, wash under running water and finely chop scallion and garlic.

Bring water to a boil, add some salt and simmer the tofu for about three minutes. Remove and let it cool slightly.

Blanch broccoli in the same boiling water for roughly three to four minutes until vivid green and tender, then drain well.

Gently squeeze moisture from the tofu, crumble it in a bowl, then fold in broccoli, garlic, scallion and sesame oil.

Season lightly with the remaining salt, scatter sesame seeds and serve. Refrigerate leftovers promptly.