Seasoned Crown Daisy and Tofu, Boil and Squeeze the Tofu Dry for Best Flavor Absorption

Steps

1. 1

   Remove the tough stems from the crown daisy and use only the tender stems and leaves; wash thoroughly

2. 2

   Boil the tofu in salted water (1T sea salt) for 5 minutes

3. 3

   Place the boiled tofu on a cheesecloth, mash it flat with the back of a knife, sprinkle 3 pinches of fine salt evenly, and let cool

4. 4

   Blanch the crown daisy in the tofu boiling water for 30 seconds, remove, rinse in cold water, and squeeze out the moisture firmly

5. 5

   Squeeze the moisture from the tofu tightly with the cheesecloth; in a bowl, combine tofu and crown daisy with minced garlic 1T, perilla oil 2T, soup soy sauce 3T, and sesame salt 1T, then mix well