Crown Daisy and Tofu Muchim
Fragrant crown daisy greens and well-drained tofu are lightly dressed with soy sauce and sesame oil.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Substitute available
If Firm tofu is unavailable
Use 200g extra-firm tofu instead of firm tofu. Soft or silken tofu holds too much water for this dish.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
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Optional
Optional: omit if preferred, keeping the other ingredient amounts unchanged.
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Essential
Use the listed amount for the base flavor and cooking method; prepare and add it at the stage described.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Remove yellow leaves and woody stem bases from 150g crown daisy greens. Swish in plenty of water, change the water and rinse away all grit. Drain 200g tofu; peel and mince 1 garlic clove.
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Step 2
Boil 1L water. Add tofu and simmer over medium heat for 2 minutes. Lift out and cool for 5 minutes. Wrap in clean muslin, squeeze gently until no longer dripping and crumble into small pieces. Do not squeeze hot tofu by hand.
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Step 3
Bring the same water back to a boil. Lower the green stems for 15 seconds, then add the leaves for another 15 seconds. When bright green and flexible, immediately cool in cold water. Gently squeeze and cut into 4cm lengths; excess water dilutes the dressing.
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Step 4
Gently fold greens and tofu with 2 tsp soy sauce, 1 tsp sesame oil and the minced garlic using chopsticks or a spoon. The 1 tsp sesame seeds is optional. Do not rub into a paste. Pour off any puddle before serving.
Finished dish
For 2. 1 tbsp=15ml; 1 tsp=5ml. Household spoons vary; use measuring spoons when available.
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Enjoy every bite
How to enjoy it
Serve promptly as a rice side. Refrigerate leftovers promptly and eat by the next day for less water release.
Serve it with
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