Name: Sesame Broccoli With Crumbled Tofu
Yield: Serves 4
Ingredients: 1-pound block of medium–firm tofu; 1 large head of broccoli (about 1 lb), cut into florets, stem peeled and cut into discs a scant ¼ inch thick; 1 garlic clove, grated; 1 cup cooked butter beans (about one 15 oz. can, drained); 2 tsp. sea salt; ¼ tsp. white pepper; 1 tsp. rayu (Japanese sesame chili oil) or ¼–½ tsp. red pepper flakes; 1 Tbsp. toasted sesame oil; 2–3 Tbsp. toasted white sesame seeds; 2 green onions, finely chopped

Broccoli and crumbled tofu with sesame and butter beans.

Photo by Hetty McKinnon

There are not many recipes in life where I’d call for boiled broccoli. But for this dish, I’m making an exception. The salted boiling water is the unlikely hero here, first seasoning the tofu, and then the broccoli, extracting just enough sweetness, imparting just enough salinity. The texture of the broccoli should be tender yet crisp, while a brief soak gives us tofu that is bouncy and supple. This is a refined dish, with delicate flavors that illustrate how boundless vegetables can be when we exercise restraint. I’ve added creamy butter beans here to make this a hearty one-bowl meal, though you could leave out the beans and serve the tofu and broccoli with a side of brown rice. Though the flavors are chiefly clean, you can lend a heavy hand with the sesame seeds, which add a breath of intensity to the dish.

This recipe was excerpted from 'Tenderheart' by Hetty McKinnon, one of our top cookbooks of 2023. Buy the full book on Amazon. Click through for more must-make Hetty McKinnon recipes.