Malantou with Dried Tofu Salad

Name: Malantou with Dried Tofu Salad
Total time: 20 min
Ingredients: 300 grams fresh malantou (iron weed young leaves); 100 grams dried tofu (香干); 1 tablespoon sesame oil; 1 tablespoon light soy sauce; 1 teaspoon rice vinegar; 1 clove garlic, minced; to taste salt; for garnish optional: sliced chilies

A refreshing Chinese cold appetizer featuring tender iron weed leaves (malantou) paired with crumbled dried tofu, dressed in a savory sesame dressing. Perfect for springtime dining.

20 min

Easy

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Story

This classic Chinese dish showcases tender young iron weed leaves (malantou), a wild edible green foraged in spring. The leaves are briefly blanched, then combined with crumbled dried tofu and dressed in a fragrant sesame-based sauce. The result is a light, nutritious salad with a pleasant texture contrast between the leafy greens and crumbly tofu.

Ingredients

fresh malantou (iron weed young leaves) 300 grams

dried tofu (香干) 100 grams

sesame oil 1 tablespoon

light soy sauce 1 tablespoon

rice vinegar 1 teaspoon

garlic, minced 1 clove

salt to taste

optional: sliced chilies for garnish

Instructions

Blanch the greens

Bring a pot of water to a rolling boil. Add the cleaned malantou leaves and blanch for about 45-60 seconds until just tender. The leaves should retain their bright green color.

Cool and drain

Immediately transfer the blanched leaves to an ice bath or rinse under cold running water to stop the cooking process. This preserves their color and texture. Once cool, squeeze out excess water gently with your hands and chop roughly.

Prepare the dried tofu

Cut the dried tofu into small cubes or crumble it finely using your hands or a knife. The texture should be somewhat chunky, not powdery.

Make the dressing

In a small bowl, whisk together sesame oil, light soy sauce, rice vinegar, and minced garlic until well combined. Adjust seasoning with salt to taste.

Combine and serve

Place the squeezed malantou and crumbled tofu in a mixing bowl. Pour the dressing over top and toss gently until everything is evenly coated. Transfer to a serving dish and garnish with sliced chilies if desired. Serve at room temperature or chilled.