Recipe by Kylie Kwong from Kylie Kwong: My China
2 bunches roughly chopped Coriander leaves and stems only
100 g five-spice firm Tofus finely sliced
1 tablespoon light Soy sauce
1 tablespoon brown rice Vinegar
2 teaspoons Sesame Oil
Gently toss all ingredients in a large bowl and serve.
Sparkling Whites, Chardonnay and Pinot Noir are the best wines to pair with Coriander Salad with Five-Spice Tofu and Sesame Oil.
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