Korean Broccoli and Tofu Muchim (Non-Spicy)

Cut broccoli into small florets, wash under running water, and mince scallion and garlic. Bring a large pot of water to a boil with 1 tsp salt.

Blanch tofu for about 3 minutes, then remove and cool. In the same pot, blanch broccoli 3–4 minutes until bright green and tender when pierced with a fork.

Quickly rinse broccoli with cold water and drain thoroughly. Squeeze excess water from tofu and crumble it with your hands or a spoon.

Gently combine broccoli, crumbled tofu, garlic, scallion and sesame oil. Add the remaining salt gradually, tasting before using all of it.

Plate and sprinkle with sesame seeds. Serve promptly and refrigerate leftovers in a covered container.