Ma Lan Tou Spiced Tofu, A Shanghai Favorite

Method5 steps

1. 1

   Step 1: Remove any yellow leaves from the ma lan tou and wash the greens thoroughly three times. Prepare an ice bath with cold water and ice. Bring a wok of separate water to a boil, blanch the greens for about 15 seconds until just wilted, then immediately lift them into the ice bath to cool.

   Blanch the ma lan tou · 1 minUses 340 g ma lan tou greens (马兰头; about 12 oz) · Water, as needed for three thorough washes of the greens · Water, as needed in a wok to blanch the greens, discarded after draining · Cold water, as needed for the ice bath · Ice, as needed for the ice bath

2. 2

   Step 2: Drain the cooled greens in a colander and squeeze out excess water with clean hands. Keep them in a bundle and chop finely. Cut the ready-to-eat spiced tofu into small cubes.

   Uses Cooled blanched greens, separate from discarded wash, blanching and ice-bath water · 115 g mild-flavored ready-to-eat dried spiced tofu (dòufu gān, 豆腐干)

   
3. 3

   Step 3: Combine the chopped greens and tofu in a bowl. Choose one dressing: gradually mix in the full 1 tbsp sesame oil, or use only 1 tsp sesame oil with 2 tsp peanut oil for a milder flavor. Add salt and sugar gradually from their measured supplies, reserving any you do not yet need.

   Uses All chopped drained greens and ready-to-eat tofu · 1 tbsp sesame oil, only for the primary dressing · 1 tsp sesame oil, only for the milder alternative dressing · 2 tsp peanut oil, only with 1 tsp sesame oil for the milder alternative dressing · Salt from the ¾ tsp supply, added gradually to taste · Sugar from the ½ tsp supply, added gradually to taste

4. 4

   Step 4: Let the mixture rest in the refrigerator for 10 minutes so the flavors meld. Taste, then add only as much of the reserved salt and sugar as needed; leave any unused allowance aside.

   Let the dressing flavors meld · 10 minUses Mixed greens, tofu and the chosen dressing · Remaining salt from the original ¾ tsp supply, only as needed after tasting · Remaining sugar from the original ½ tsp supply, only as needed after tasting

5. 5

   Step 5: Keep the dish refrigerated until serving. If desired, lightly pack the cold mixture into a rice bowl, invert it onto a plate and remove the bowl. Serve in six small portions.

   Uses The completed cold dressed greens and tofu