Broccoli and tofu together tastes so much better in real life than it sounds on paper. When I've served this side dish for dinner, people who don't even like tofu (or broccoli!) go back for seconds. The best part is how adaptable this recipe, from my book Hand Taste: Cook Like a Korean Grandmother, can be. Make it with blanched green beans, chard or spinach and it's also great. It's all about how the tofu absorbs the sesame and garlic flavor and helps it coat the vegetables, and it's also a sneaky way to add protein to a vegetarian dinner.
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Food Network | 2026-04-13
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