Tender Chrysanthemum Greens and Tofu Salad: A Perfect Harmony of Softness and Flavor
A Mild and Delicious Chrysanthemum Greens and Tofu Salad Recipe
This is a simple side dish featuring fragrant chrysanthemum greens and tofu. It’s wonderfully tender and delicious! Experience a captivating taste that will revive even a dull appetite. This recipe provides detailed steps, making it easy for beginners to achieve a tasty result.
Main Ingredients- 200g fresh chrysanthemum greens
- 1/2 block firm or silken tofu (approx. 150g)
Flavor Enhancing Seasoning- 1 Tbsp sesame seeds (whole or crushed)
- 1.5 Tbsp doenjang (fermented soybean paste)
- 1/2 Tbsp sesame oil
- 1 Tbsp sesame seeds (whole or crushed)
- 1.5 Tbsp doenjang (fermented soybean paste)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the tofu. Bring a pot of water to a boil, add the tofu, and blanch it for about 1 minute. This step helps remove any unwanted odors and makes the tofu more tender. Rinse it under cold water and let it cool slightly.
Step 2
Bring the water used to blanch the tofu back to a boil. It’s best to separate the stems and leaves of the chrysanthemum greens. First, add the stems to the boiling water and blanch for 20-30 seconds. Then, add the leaves and blanch for another 10-15 seconds. Be careful not to overcook the greens, as they can become mushy.
Step 3
Immediately rinse the blanched chrysanthemum greens under cold running water to cool them down. This helps preserve their vibrant green color and maintains a crisp texture. Gently squeeze out excess water, then chop them into bite-sized pieces (about 3-4 cm long).
Step 4
For the best flavor, side dishes like this should have minimal water. Place the chopped greens in a bowl and gently squeeze out the moisture with your hands, or let them drain in a colander. If you want to remove moisture more thoroughly, a salad spinner is very handy. Excess water can dilute the seasoning and affect the taste, so this step is crucial.
Step 5
Mash the blanched and cooled tofu using the back of a knife. It’s okay if some small chunks remain. Place the mashed tofu onto a cheesecloth or clean kitchen towel and gently press to squeeze out as much water as possible. Excess water in the tofu can make the final dish taste bland, so this is another important step for optimal flavor.
Step 6
In a large bowl, combine the drained chrysanthemum greens and the mashed tofu. Add the sesame seeds for a nutty flavor and the doenjang, which is the star of this seasoning. While garlic is omitted in this recipe, you can add a small amount of minced garlic (about 1/2 teaspoon) if you prefer.
Step 7
Finally, drizzle in the fragrant sesame oil. Now, gently mix everything together with your hands, like ‘jo-mul jo-mul’ (a gentle mixing motion). Be careful not to break down the greens and tofu too much. Ensure the seasoning is evenly distributed. Once well combined, your delicious Chrysanthemum Greens and Tofu Salad is ready to be beautifully plated.
