Broccoli with Tofu (Broccoli dubu-muchim)

In a large pot of boiling water, add salt and stir to dissolve.

Cut about 8 ounces of tofu and add it to the boiling water. Cover and blanch for about 3 minutes until it becomes soft.

Cut about 14 ounces (400 grams) of broccoli into bite-sized florets and stems. Peel the thick skin from the stems and slice them.

Remove the blanched tofu from the pot and set it aside. Add the prepared broccoli to the same boiling water and blanch for 3-4 minutes until soft.

Remove the broccoli from the pot and rinse it in cold water to stop the cooking process and wash it. Drain well.

Gently squeeze the excess water out of the blanched tofu with your hands.

Finely mince the garlic cloves and chop the green onion.

In a large bowl, combine the broccoli, tofu, garlic, and green onion. Season with salt and sesame oil.

Gently mix everything with your hands, crumbling the tofu so it coats the broccoli. Transfer to a serving plate.

Garnish with toasted sesame seeds and serve.