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Tofu and broccoli salad dressed with spicy garlic-green onion sauce
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5 from 2 votes

Tofu and broccoli salad with spicy garlic-green onion oil dressing

This tofu and broccoli salad shines thanks to the garlic-green onion oil dressing. Unlike traditional Western dressing, this oil dressing is refreshing and aromatic. Enjoy the dish with lean proteins or fish for a light, summery meal.
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Main Course
Cuisine: Anna&Alex, Chinese
Keyword: 10 ingredients or less, 5-minute recipe, fall, family-friendly, gluten-free, stir-fry
Servings: 2 people
Calories: 395kcal
Author: Anna Rider

Equipment

  • Chopping Board
  • Knife
  • Saucepan
  • Mixing Bowl

Ingredients

  • 12 oz. Tofu Extra firm and dry, marinated tofu from your Asian grocery store.
  • 8 oz. Broccoli Washed and trimmed

Dressing

  • 8 cloves garlic
  • 3 sprigs Green Onion
  • 1/3 cup canola oil
  • 2 teaspoons Salt Add to taste
  • 1 teaspoon Red Pepper Flakes Add to taste
US Customary - Metric

Instructions

Oil Dressing

  • Finely mince the green onions.
  • Finely mince the garlic. It's easiest to use a garlic press. 
  • Put the minced garlic and green onion, salt, and red chili flakes into a large bowl. The bowl must be big enough to ensure the oil doesn't overflow as it will bubble up.
    Chopped garlic, green onions, salt, and red pepper flakes in a white bowl
  • Add the canola oil to a small saucepan. Heat on medium-high until the oil begins smoking about 3 minutes. It can happen very quickly so keep monitoring the oil. Keep an eye on it to make sure it doesn't burn.
  • Once the oil is smoking, quickly remove from heat and pour into the garlic-green onion mix. Pour the oil in tiny batches and allow the bubbling to subside before proceeding. Be careful not to spill and burn yourself! Stir to mix evenly.
    Hot oil poured into a bowl with garlic, green onions, salt, and red pepper flakes

Prepare broccoli and tofu

  • Boil water in a kettle for efficiency. 
  • If your broccoli isn't pre-cut, then wash and chop into florets.
  • Pour the boiling water into a saucepan over high heat. Add the broccoli. Bring to a boil. Cook for 1 minute. Drain the broccoli in a large mixing bowl. You can run it under cold water to prevent it from overcooking.
  • Keep the water boiling over high heat. Add the tofu knots and bring the tofu to a boil. Drain the tofu into the same bowl as the broccoli.
  • Add the garlic-green onion oil dressing to the mixing bowl with the tofu and broccoli. Mix it well to evenly coat. 
    Spicy garlic and green onion with hot oil
  • Enjoy your tofu and broccoli salad!
    Tofu and broccoli salad dressed with spicy garlic-green onion sauce on a wood table

Video

Notes

You can find tofu knots at your local Asian grocery store. 
If you don't have access to this tofu, substitute with the firmest, driest tofu you can find. 

Nutrition

Calories: 395kcal | Carbohydrates: 13g | Protein: 4g | Fat: 37g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 2384mg | Potassium: 475mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1180IU | Vitamin C: 108.2mg | Calcium: 88mg | Iron: 1.5mg