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CILANTRO TOFU SALAD WITH PINE NUTS
6 cups cilantro, including stems
1/2 cup fresh, pressed five-spice tofu, cut into 1/8- to 1/4-inch dice
1/3 cup pan-fried pine nuts
3 to 4 teaspoons sugar
1/2 teaspoon salt
2 teaspoons Chinkiang (also called Zejiang) black rice vinegar or Japanese rice vinegar
1 1/2 teaspoons sesame oil
Boil the cilantro in a large pot of salted water for 10 seconds. Drain and shock immediately in a bowl of cold water. Drain and squeeze dry. Chop the cilantro into roughly 1/2-inch pieces and place in a salad bowl.
Add the tofu and pine nuts, then the sugar, salt, vinegar and sesame oil,
toss to combine. Serves 4 |
