I found some lovely ground ivy (Glechoma hederacea) today while walking the ‘foul stinking beast’. So I thought I’d try a marinade for tofu.
I have to say that I rarely do ‘fried’ foods, but today was different.
Ingredients
7g ground ivy (fresh)
2tbsp olive oil
2tbsp sesame oil
1tbsp white wine vinegar
250g dragonfly tofu
Suggested Instructions
Finely chop the ground ivy, and combine all ingredients in a flat dish.
Slice the tofu into four, and liberally brush the marinade all over it. Leave to stand for 30 minutes, turning the tofu occasionally.
Next put ½ cup of oil in a frying pan on a high heat, when hot fry the tofu slices for 60 seconds either side.
Serve on a bed of fried dulse and serve topped with steamed or sauteed sea purslane leaves.
Serves: 2
{ 6 comments… read them below or add one }
It would be really nice if you could post photos of the plant that the greens were picked from! Tate
Tate – I give you the common name and the latin name, I think that is enough for you to look up the plants in some wild flower ID books. I will at some point start uploading plant photos, but until then you’re going to have to do some work yourself.
Ah, thank you for posting this, by coincidence it has answered a question I had as to the identification of one of a trio of purple mint-type-weeds I have been digging out of the lawn, to plant in a place where I think they will make nice ground-cover (and maybe be handy for lunch!) I had found self-heal, and purple deadnettle, and was pondering over what precisely the last one might be… though I was pretty sure it would turn out to be moderately edible
Great website you have here!
Thank you so much for that! It won’t grow in my garden which is (usually!) too dry. But having Googled about it, I’ve become aware of its medicinal and culinary uses of which I had no idea at all. There are references to its use as an essential oil, too!
Inspiring site! And wonderfully photographed. I’d love to learn more about eating wild greens and plants. I have two close friends in Ireland that know a lot about it and we’ve made some excellent salads and steamed greens from things we’ve collected in the countryside there.
Fascinating site! I have some variegated in a hanging basket, would be the same? I’ve always liked the smell of the rubbed leaves myself & felt there was more to this trailer (that’s what we use it for)