Aromatic Garland Chrysanthemum and Tofu Salad
Spring Delicacy! Aromatic and Savory Garland Chrysanthemum and Tofu Salad Recipe
I recently visited the supermarket and found some fresh, vibrant garland chrysanthemum, so I immediately bought some! This recipe combines the fragrant aroma of garland chrysanthemum with the soft texture of tofu to create a delightful side dish. I made this thinking of my son, who absolutely loves chrysanthemum greens. It’s a fantastic ‘rice thief’ dish that can be enjoyed not just on special occasions, but any day!
Ingredients- Garland Chrysanthemum 150g
- Tofu 1/4 block (approx. 80-100g)
Seasoning- Doenjang (Korean soybean paste) 1 Tbsp
- Sesame seeds 2/3 Tbsp
- Sesame oil 1/2 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Sesame seeds 2/3 Tbsp
- Sesame oil 1/2 Tbsp
Cooking Instructions
Step 1
Garland chrysanthemum has tall stems and a wonderful aroma, making it perfect for blanching and making into a seasoned salad. First, separate the stems from the leaves. Separating them like this allows for better control over the texture and cooking time of each part.
Step 2
Bring a pot of water to a boil, then add the tofu and blanch it briefly. Blanching the tofu helps remove any impurities and results in a cleaner taste.
Step 3
Remove the blanched tofu, and using the same water, add the garland chrysanthemum stems first to blanch them. The stems are firmer than the leaves, so blanching them first ensures they cook evenly.
Step 4
Once the stems start to soften slightly, add the reserved chrysanthemum leaves and blanch them together for a short time. Be careful not to overcook, as this can diminish the crisp texture and aroma. Immediately rinse the blanched greens under cold running water to cool them down, then gently squeeze out any excess water before setting aside.
Step 5
Gently mash the blanched tofu with the back of a knife. Then, wrap it in a cheesecloth or a clean kitchen towel and squeeze out as much water as possible. Removing excess water is crucial for the seasoning to adhere well and prevent the salad from becoming watery.
Step 6
Cut the blanched garland chrysanthemum into bite-sized pieces. Cutting them into about 3-4 cm lengths will make them easy to mix and visually appealing.
Step 7
In a large bowl, combine the mashed tofu and the cut garland chrysanthemum. Add the doenjang, sesame seeds, and sesame oil. Gently mix everything together with your hands, like you’re ‘job-job’ing (massaging), until the ingredients are well combined. Ensure the seasoning is evenly distributed without clumping.
Step 8
Your aromatic and savory garland chrysanthemum and tofu salad is ready! Enjoy it with a warm bowl of rice for a truly delightful meal.
