When spring arrives, Chinese people often see this lush wild leaf vegetable —- Xiangchun sprouts (also known as Chinese toon shoots) on their dining tables, which has become a dietary habit and tradition.

These tender shoots are easy to find in market. Their flavor is fresh at first bite, with a uniquely lingering aftertaste. Rich in vitamins, minerals, and antioxidants.

Here is a cold dish recipe featuring the herb sprouts and silk tofu — hope to bring you some inspiration:

1. Rinse the Xiangchun sprouts thoroughly and trim off the roots. Soak them in clean water for about five minutes. Packaged sprouts often come with small black seed husks at the tips—these will naturally come off during rinsing and soaking.
2. Chop the prepared Xiangchun sprouts and mix them with olive oil. Add drops of sesame oil, freshly ground black pepper, and salt. Stir well and let the mixture sit for a while to allow the flavors to deepen.
3. Gently blanch silken tofu in boiling water. Let it cool down, then cut into bite-sized pieces and arrange them on a serving plate.
4. Spoon the fragrant Xiangchun dressing over the tofu.

Use a spoon to scoop up the tofu along with the dressing. As the aroma unfolds, you’ll feel the silky tofu melt in your mouth like ice cream—cool, tender, and richly flavorful.

Tip:

Cutting the tofu too small or mashing it up is not suggested. That will release too much moisture, which can dilute the depth of the Xiangchun oil dressing.

Just let the tofu and dressing meet on your tongue—the sweetness of the tofu gradually absorbing the herb’s unique flavor creates a more layered and satisfying experience.