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.

Who it suits / who should be cautious

• Well suited for people who feel internally hot, prone to flushed face, dry throat, or mild high blood pressure — this dish is traditionally considered cooling and cleansing.
• Also suitable for those looking for a low-calorie, mineral-rich vegetable side.
• Those with a pronounced cold constitution, frequent loose stools, or who are pregnant should eat this herb in small amounts only, as it is cooling in nature.

Why these ingredients (the food-therapy logic)

• Indian aster herb (ma lan tou, Kalimeris indica): In traditional Chinese food therapy, this herb is considered sweet and mildly bitter, with a cooling nature. It is associated with clearing heat and toxins, cooling the blood, reducing swelling, and supporting urination. It is traditionally linked to benefiting conditions involving throat inflammation and high blood pressure. Nutritionally, it is notably high in calcium, potassium, and vitamins A and C.
• Five-spice pressed tofu (wu xiang dou gan): A firm, flavored tofu that adds protein and a savory depth to the dish. Tofu is traditionally considered neutral to slightly cooling, supporting the stomach and producing body fluids.
• Sesame oil (ma you): Used as a fragrant finish, sesame oil is associated in traditional use with lubricating the intestines and nourishing the body.

Ingredients (2–3 servings)

Ingredient	Amount	Notes
Indian aster herb, tender shoots (ma lan tou)	~225 g	Young shoots only; available at Chinese or Asian grocers, or online
Five-spice pressed tofu (wu xiang dou gan)	2 cakes	Pan-toasted or used as-is, finely diced
Light soy sauce	1–1.5 tbsp	Adjust to taste
White sugar	1 tsp	Balances the slight bitterness
Sesame oil	1 tsp	Added last, as a finishing drizzle
MSG or seasoning powder	a pinch	Optional

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.

Bro Niu’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.

Community questions answered (selected)

• Q (reader): Where can you buy ma lan tou? Bro Niu: Indian aster (ma lan tou) is available at Chinese or Asian grocers, particularly those specialising in Jiangnan-style produce. It appears seasonally, so check in spring and early autumn. Dried versions can also be found online.

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Published September 20, 2013 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.