Salads & Cold Dishes
Indian Aster with Dried Tofu (Fragrant Cold Salad)
traditionally used to clear heat, cool the blood, and support eye and throat health
Why people make this dish
During a stay in Shanghai, Bro Niu noticed this dish appearing at almost every dinner table as a cold starter. It is a beloved spring staple in the Yangtze River Delta region — fresh Indian aster herb (ma lan tou) blanched and tossed with dried tofu, dressed simply with sesame oil. The herb is in season in spring, and that is when it tastes best: the wild-grown variety has a deeper, more concentrated fragrance and smaller, darker leaves, while farm-grown ma lan tou is lighter green and milder in flavour. Either works well here.
Beyond its pleasant taste, Indian aster has a long history in Chinese herbal medicine: it is traditionally described as bitter and cool, associated with clearing heat, cooling the blood, supporting eye health, and helping to ease urinary discomfort. In practice, this makes it a useful everyday vegetable for people experiencing eye redness, a scratchy throat, dry mouth, or gum bleeding — conditions often linked in Chinese wellness thinking to accumulated heat or fire.
Who it suits / who should be cautious
- Suits those experiencing eye redness, sore or dry throat, oral heat sores, or bleeding gums linked to accumulated heat
- A cooling preparation — those with cold constitutions, frequent loose stools, or weak digestion should eat in moderation
Why these ingredients (the food-therapy logic)
- Indian aster (ma lan tou, Kalimeris indica): Bitter and cool in nature; traditionally associated with clearing heat, detoxifying, brightening the eyes, cooling the blood to ease bleeding (such as gum bleeding), and supporting urinary function. Used medicinally in China for centuries.
- Dried firm tofu (xiang gan): Provides plant protein, calcium, and a firm texture that balances the tender herb. Mild in nature, suitable for most people.
- Sesame oil (ma you): Adds fragrance and a gentle nourishing quality; helps the dish feel satisfying without being heavy.
Ingredients (2–3 servings)
| Ingredient | Amount | Notes |
|---|---|---|
| Indian aster herb (ma lan tou) | ~225 g (6 liang) | Available in season at South China grocery stores; choose fresh, vibrant green leaves |
| Dried firm tofu / spiced tofu cake (xiang gan) | 1 block (~100 g) | The spiced/five-spice variety adds extra aroma |
| Light soy sauce | to taste | A small drizzle |
| Sesame oil | to taste | A small drizzle |
| Sugar | a pinch | Optional, to balance the bitterness |
Method
- Wash the Indian aster herb thoroughly under cold running water, removing any tough stems.
- Bring a pot of water to a rolling boil. Drop in the herb and blanch for about 3 minutes until just wilted and bright green.
- Immediately lift out with a slotted spoon and plunge into a bowl of ice-cold water (or very cold boiled water) to stop cooking and preserve the colour. Let sit for 2 minutes, then drain.
- In the same boiling water, blanch the tofu cake for 1–2 minutes. Remove and place into the ice water as well; drain.
- Squeeze or press any excess water from the herb. Finely chop both the herb and the tofu into small pieces.
- Combine in a bowl and toss with soy sauce, sesame oil, and a pinch of sugar to taste. Serve immediately or chill briefly before serving.
Bro Niu’s tips
Fresh Indian aster is at its best in spring and is available at South China (nan huo) grocery stores when in season. If you can source the wild-gathered variety, the fragrance is noticeably more intense. The herb and tofu should be chopped finely — this is key to the classic Shanghai texture. For a medicinal variant, you can steep Indian aster with ban lan gen (isatis root) as a tea to ease a sore, swollen throat.
Published May 20, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.
