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.
7g ground ivy (fresh)
2tbsp olive oil
2tbsp sesame oil
1tbsp white wine vinegar
250g dragonfly tofu
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.
Robin is a forager and self-taught ethnobotanist. He specialises in wild edible plants and has been running foraging courses throughout the UK since 2008. He travels extensively documenting and recording the traditional and local uses of wild food plants in indigenous cultures.