Cold Marinated Indian Aster (Ma Lan Tou) with Spiced Tofu

Why people make this dish

This simple cold-dressed vegetable has roots in the Jiangnan region of China, where cooks have long gathered the tender young shoots of Indian aster (ma lan tou) in spring and early autumn. The herb is prized not just for its clean, slightly bitter-fresh flavor, but for its impressive nutritional profile — its calcium, potassium, vitamin A, and vitamin C content rival or exceed better-known greens like spinach and citrus fruit. Tossed with savory five-spice pressed tofu and finished with sesame oil, it makes a refreshing side dish that feels light yet satisfying. Indian aster is available at Chinese or Asian grocers, or online.

Method

1. Bring a pot of water to a boil. Add the Indian aster shoots and blanch for 1–2 minutes until just wilted and bright green. Do not over-cook.
2. Drain immediately and rinse under cold water to stop the cooking. Squeeze out excess water firmly, then chop finely.
3. Finely dice the five-spice pressed tofu. If you prefer a deeper flavor, you can dry-toast the diced tofu in an unoiled pan for a few minutes first.
4. Combine the chopped herb and tofu in a bowl. Add light soy sauce, a pinch of sugar, and optional seasoning powder. Toss well to combine.
5. Drizzle sesame oil over the top and toss once more. Taste and adjust seasoning.
6. Serve at room temperature or slightly chilled.

Nourilo’s Tips

• The leftover blanched Indian aster (after setting aside the portion for this dish) can be squeezed dry, chopped finely, and folded into a pork or prawn filling for wontons or dumplings — the fragrance and freshness it adds is wonderful.
• Indian aster is seasonal and not always easy to find outside specialist Chinese grocers. Look for it at stores carrying Jiangnan-style produce, or ask at well-stocked Chinese herbal or dried-goods shops. Online Asian grocery suppliers often carry it dried.
• This dish is served cold or at room temperature. It keeps well in the fridge for a day.