1. Break the broccoli into florets and parboil them in lightly salted boiling water for 2-3 minutes or until just tender; the stems should still be a little crisp. Drain immediately and rinse in cold water. Drain well. 2. Lightly toast the sesame seeds; tip into a suribachi or grinder and grind to a paste. Blend in the tofu, lemon juice, salt, and honey or mirin, mixing well to make a smooth, creamy dressing. 3. Pat the broccoli dry and divide it among 4 small bowls. Spoon a little of the dressing on top and garnish with a sprinkle of chopped walnuts. ---------------------------------------------------------------------------
Nutrition
Ingredients
