Broccoli with Silken Tofu Sauce

Broccoli with Silken Tofu Sauce

I made broccoli topped with a thick, delicious ginger-flavored silken tofu sauce.

Ingredients: Serves 3

1 bunch
Silken tofu
1 block (about 250 g)
Grated ginger
1 teaspoon
Chicken stock granules
2 teaspoons
1 teaspoon + an equal amount of water
Egg white
Salt and pepper
to taste
Sesame oil
1/2 teaspoon


1. Divide the broccoli into small florets. Blanch quickly in boiling water or heat in the microwave. Arrange on a dish. The trick is to not overcook the broccoli.
2. Put the silken tofu in a frying pan and turn on the heat. Mash the tofu until it is almost liquid.
3. When it starts to simmer, add the ginger and chicken stock granules. Cook over low heat for about 2 minutes so the flavors meld. Season with salt and pepper, add the katakuriko and stir to thicken.
4. Add the egg white and stir vigorously. Finally, add the sesame oil and remove from the heat. Pour the sauce over the broccoli. All done.
5. Silken tofu can vary in consistency. If the tofu you're using is rather firm, you can add a small amount of water at Step 2 and adjust the thickness to your liking.

Story Behind this Recipe

I like to try various delicious ways of eating broccoli when it's in season.