Wash the broccoli thoroughly in vinegar water. Boil water with 1 tbsp coarse salt and blanch the broccoli for 30–40 seconds.

Rinse the blanched broccoli in cold water and drain. Use one cup for the salad and store the rest in the fridge or freezer.

Blanch the tofu in boiling water briefly (optional) and drain. Wrap it in a cloth to remove excess water and mash it.

Cut the broccoli into bite-sized pieces and mix with the mashed tofu.

Season with 1 tbsp salt and 1 tbsp sesame oil. Adjust the salt to your taste and mix well.