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broccoli & asparagus with tofu cheese matcha dip

Broccoli & Asparagus with Tofu Cheese Matcha Dip
Ingredients Ingredients

ingredients:

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

tofu cheese matcha dip:

Step 1

step 1:

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

Step 2

step 2:

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

Step 3

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

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

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.

Burokkori to asuparagasu tōfu to chīzu to matcha no diipu

comment:

The matcha powder gives the dip a rich taste and suits both broccoli and asparagus well.

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Int'l. recipes with a Japanese twist