broccoli & asparagus with tofu cheese matcha dip

• u.s.
• metric

ingredients:

• 7 ounces broccoli
• 8 asparagus stalks
• 4 cups water

tofu cheese matcha dip:

• 1/2 block of tofu
• 2/3 ounce shredded Mozzarella cheese
• 1 1/2 tablespoons matcha powder
• a little salt
• 1 tablespoon olive oil

step 1:

Cut the broccoli (including stems, if desired) into pieces.

step 2:

Cut off the roots of the asparagus 1 in. from the end.

step 3:

Fill a medium-size pan with water. Bring to a boil. Add the broccoli and asparagus. Boil for about 5 minutes. Remove from the pan and drain them. Arrange the boiled broccoli and asparagus on a plate.

step 4:

Cut the tofu in half. Wrap each tofu half in a paper towel. Heat in a microwave oven for 2 minutes to remove the water.

step 5:

To make the dip, place the tofu, shredded Mozzarella cheese, olive oil and salt in a blender and mix for a couple of minutes. Pour into a small bowl. Add the matcha powder and mix.