Tofu Chrysanthemum Salad (Ma Lan Tou)

Get your hands on a fresh bundle of Asian spring greens, and toss them in this cold salad that is a mainstay in Shanghainese kitchens. Ma lan tou is a refreshing and easy-to-compose cold salad that is frequently served as part of a selection of small plates at the start of a Shanghainese feast. Along with crumbled firm tofu, chrysanthemum leaves are the co-star of the dish. They impart a fragrant and mildly grassy note to this herbaceous salad, and are easily found in Asian groceries (particularly when in season, from spring to autumn).

TOFU CHRYSANTHEMUM SALAD (MA LAN TOU) - SERVES 6

Ingredients:

¼ cup light soy sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon sea salt

1 teaspoon ground white pepper

¼ cup Asian sesame oil

1 bunch chrysanthemum leaves, thick stems discarded, leaves  finely chopped

½ bunch fresh cilantro, stems discarded and leaves coarsely chopped      

2 scallions (green and white parts), finely chopped      

1 pound firm tofu

Directions:

Whisk the soy sauce, vinegar, sugar, sea salt, white pepper, and sesame oil together in a small bowl.

Combine the chrysanthemum leaves, cilantro, and scallions in a large bowl.

In another large bowl, crumble the tofu with your hands. Add the salad mixture to the tofu and toss to combine. Then add the dressing, toss, and let the salad marinate for about 15 minutes in the refrigerator to let the flavors mingle. Do not leave the dressed salad for more than an hour, or the greens will start to wilt. Serve the salad chilled.