Tofu Marinated In Ground Ivy

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.

Ground Ivy Recipe Ingredients

  • 7g ground ivy (fresh)
  • 2tbsp olive oil
  • 2tbsp sesame oil
  • 1tbsp white wine vinegar
  • 250g dragonfly tofu

Ground Ivy Recipe Instructions

  1. Finely chop the ground ivy, and combine all ingredients in a flat dish.
  2. Slice the tofu into four, and liberally brush the marinade all over it. Leave to stand for 30 minutes, turning the tofu occasionally.
  3. 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.
  4. Serve on a bed of fried dulse and serve topped with steamed or sauteed sea purslane leaves.

Serves: 2


  1. Hi, I’ve been sauteéing young ground ivy with fresh dandelion flowers with firm tofu and a bit of liquid aminos just this spring. It is so good?. I’ve also been cultivating dandelion flowers for tea or as a cold drink. I’m so hooked now ?.
    I wondered if anyone else was doing the same. I see that you are. I can’t seem to get the tofu toasted though. I have been using coconut oil. Any tips?

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