In a previous post I introduced Chrysanthemums leaves, shyungiku, an edible leaf that is commonly used in Asian cuisine. With a very high iron content, it’s a great vegetable to add to your diet. My qi gong teacher, Dr. Wang, explained how iron is good for many things, one of which is our eye-sight.
Tofu and Chrysanthemum Leaves
Author:
Jenny Nakao Hones
Recipe type: Tofu and Vegetable
Cuisine: Chinese
Serves: 4
Prep time:
Cook time:
Total time:
Very high in iron recipe. Tasty and healthy!
Ingredients
- One bunch chrysanthemum leaves
- 1 block firm tofu
- 1 tablespoon sesame oil
- 1 tablespoon black sesame seeds, roasted and crushed
- 1 -2 teaspoon salt
- (it depends on the size of your tofu and the amount of leaves you use, so adjust seasoning to your liking)
Instructions
- In a pot of boiling water blanch chrysanthemum leaves for a minute, strain and run cold water over the leaves to stop the cooking. Squeeze all excess water.
- Chop green vegetable into small pieces
- Chop the firm tofu into small pieces, similar to the size of the leaves
- In a bowl, combine the tofu with the chopped chrysanthemum leaves, combine well.
- Add the sesame oil, crushed sesame seeds and salt to taste.
- Blend gently so you don’t smash the tofu.
In Japanese cooking, chrysanthemum leaves have a very unique distinctive taste and are commonly used in hot pot dishes such as sukiyaki, shabu shabu and nabe. This recipe is actually a Chinese dish and it’s amazingly simple because it only uses four ingredients, yet bursts with flavor. I highly recommend this to vegetarians who can add new flavors to their menu.
I haven’t had the chrysanthemum leaves before, but quickly checked and found that Uwajimaya, the excellent Asian grocery store near me, stocks them. I’ve been meaning to get there to pick up some things like young coconuts that are cheaper there, maybe I’ll add chrysanthemum leaves to my list.
Yes, Uwajimaya does carry them. Please give it a try.