Cut broccoli florets and stems into bite-sized pieces.

Soak broccoli in water with 1 tbsp vinegar for 10–20 minutes to remove dirt and insects.

Boil tofu in hot water and drain using a strainer.

Boil broccoli with 1 tbsp coarse salt, starting with stems and adding florets after 2 minutes.

Drain broccoli and remove excess water thoroughly.

Wrap tofu in a cloth and squeeze out excess water.

Combine drained tofu and broccoli in a mixing bowl.

Add 1 tbsp sesame oil, 1 tbsp fish sauce, 1/3 tbsp salt, and 1 tbsp sesame seeds.