Broccoli with Tofu and Yuzu
from Japanese Farm Food, by Nancy Singleton Hachisu
I bought this cookbook years ago for Amon, mostly because it is such a stunningly beautiful book (yes, I judged the book by its cover). But aside from the amazing design and photos in this book, the recipes are really wonderful. Clean, simple, flavorful. I have a few broccoli/lemon combination recipes in my back pocket, and this one is a keeper. ~ Jenna
1 piece (about 10 ounces or 300 grams) Japanese style “cotton” tofu
3 medium heads of broccoli (1.5 - 2 lbs.). Cut the heads into florets, and the stalks into small, bite sized pieces
2 tablespoons sesame seeds
2 tablespoons brown rice or barley miso
2 tablespoons rice vinegar
1/4 teaspoon sea salt
Zest of one small yuzu or 1/2 meyer lemon, slivered
Drain the tofu in a colander or place on a cutting board, propped up and angled downward into the sink. Put a plate on top of the tofu to press out any excess water. Bring a large pot of water to a boil. Place a medium sized bowl of cold water in the sink. Drop the broccoli into the boiling water and boil for 3 minutes, then scoop them out and place them directly into the cold water to stop the cooking. Run additional cold water into the bowl. Drain the broccoli in a strainer.
Toast the sesame seeds over medium high heat in a frying pan until they are fragrant and just start to pop. Grind them in a mortar and pestle until most of the seeds have broken down. Add the miso and vinegar to the mortar and blend. Squeeze handfuls of tofu to get out any remaining water and add to the dressing with the salt. Continue grinding to emulsify all the ingredients until creamy. Fold cooked broccoli florets with most of the yuzu, or meyer lemon and the dressing in a serving bowl. Sprinkle remaining yuzu, or lemon on top.