Ma Lan Tou Recipe | Kalimeris Indica Tofu Salad 馬蘭頭
Ma Lan Tou is a simple and refreshing cold appetizer that is very easy to make. It is usually served with a selection of small plates beginning any Shanghainese feast. For one, I like that it takes only 5 to 6 ingredients. It goes wonderfully with rice, saucy dishes and has a fragrant but mild flavor.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 Cups Ma Lan Tou
- 3 Squares Dried Tofu (or 4 to 5 sticks dried bean curd)
- 1 tsp salt
- 0.5 tsp sugar
- 0.5 tsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch (Optional: to wash the Ma Lan Tou)
Instructions
- 1
Wash Ma Lan Tou with cornstarch. This is optional. But I find adding cornstarch helps to draw out dirt and any muddy flavors from the plant.
- 2
If you are using frozen MLT, thaw, and blanch in boiling water for a few minutes to remove the chillness. Rinse with cold water.
- 3
Drain water using a colander. Press out excess water with hands. Pat dry with paper towel. Finely dice MLT.
- 4
Finely chop dried tofu/ bean curd.
- 5
Add the finely diced MLT and dried tofu in a large mixing bowl.
- 6
Add salt, sugar, soy sauce, and sesame oil. Toss and mix well.
- 7
Tightly pack into bowl or cup and invert onto a dish to serve. I usually use a rice bowl.
- 8
This dish can be made ahead of time and kept chilled in the refrigerator.
- 9
Serve 4 (or serves barely 2 if you have me at your table)! I can this all to myself!