Korean Tofu and Broccoli Salad with Sesame-Soy Dressing Recipe
A light yet satisfying salad with tofu and broccoli, drizzled with an aromatic sesame-soy dressing. It’s reminiscent of Korean banchan (small side dishes served with rice), but in a generous, full-plate version. In Korea, similar vegetable bowls often appear on the home table as a healthy contrast to spicier dishes. The flavors are pronounced but not fiery – something between a salad and a warm vegetable dish.
This salad combines the clean, vibrant flavors of Korean-inspired vegetable side dishes with the comfort of a full, protein-rich meal. Lightly blanched broccoli, crisp-tender carrot, and golden tofu are tied together by a fragrant sesame-soy dressing that’s bold but not overly spicy. It’s quick to make, healthy, and works both as a main dish and as a colorful side.
Chef's tips
Make sure to dry the tofu very thoroughly before frying – excess moisture prevents it from getting nicely golden and crisp. Don’t overcook the broccoli; it should stay bright and slightly crunchy. Taste the dressing and adjust it to your liking: add a bit more honey for sweetness, soy sauce for saltiness, or vinegar for extra tang. Toasting the sesame seeds is worth the extra minute – it deepens their flavor significantly.
How to serve
Serve the salad in individual bowls over warm white rice or brown rice for a more filling meal. It also pairs well with grilled chicken, salmon, or Korean-style grilled meat. For a lighter option, serve it alongside miso soup or a simple clear broth. Garnish with extra chives or thinly sliced spring onions just before serving.
Ingredients
- tofu - 250 g
- broccoli - 1 piece
- carrot - 1 piece
- oil - 2 tablespoon
- soy sauce - 3 tablespoon
- rice vinegar - 1.5 tablespoon
- sesame oil - 1.5 tablespoon
- garlic - 1 clove
- honey - 1 teaspoon
- sesame seeds - 1 tablespoon
- chives - 2 tablespoon
- salt
Preparation
- Divide the broccoli into small florets, peel the stalk to remove the tough outer layer and slice it thinly. Peel the carrot and cut it into thin half-moons or matchsticks.
- Bring a large pot of lightly salted water to a boil. Add the broccoli and cook for 2–3 minutes, until bright green and slightly tender but still firm. Drain and rinse with cold water to stop the cooking.
- Pat the tofu very dry with paper towels, then cut it into cubes about 1.5 cm in size.
- Heat the vegetable oil in a pan over medium heat. Add the tofu and fry for 6–8 minutes, gently turning the cubes until they are golden and lightly crispy on all sides.
- Meanwhile, make the dressing: in a small bowl, mix together the soy sauce, rice vinegar, sesame oil, honey, and finely chopped or pressed garlic. Stir until the honey dissolves.
- Toast the sesame seeds in a dry pan over medium heat for 1–2 minutes, stirring often, until fragrant and lightly golden. Immediately transfer them to a bowl so they don’t burn.
- Place the broccoli, carrot, and fried tofu in a large bowl. Pour the sesame-soy dressing over everything and gently toss so all the ingredients are coated.
- Sprinkle the salad with the toasted sesame seeds and chopped chives. Serve right away, warm or at room temperature.
Storage
No storage information available for this dish.
This dish is inspired by the simple vegetable sides often found on Korean tables, but turned into a complete, satisfying meal. It’s one of those recipes that works well for meal prep, especially if you keep the dressing separate until serving. I like to make a double batch of the dressing and use it during the week on other vegetables, noodles, or even as a quick marinade for tofu.
