This is a rich and flavourful dressing made with the delicious Chinese 5 spice blend. It can also be used as a marinade too.

I cannot claim that this is part of the culinary repertoire of China.  I’ve named this a Tang dressing because the Tang dynasty era in China marked a period of more outwardly interest in other countries and it seems to fit with the spirit of the dressing.

If you cannot find Shaoxing rice wine vinegar, you can use pale sherry instead. This dressing is delicious served over veggie noodles, seaweed, char-grilled aubergine or could be used for marinating and pan-frying tofu. If you are using this dressing for marinating tofu, then omit the sesame oil and add it after cooking as a seasoning rather than as part of the marinade.

INGREDIENTS
• 1 teaspoon minced garlic (one clove minced)
• ¼ teaspoon 5 spice blend
• 1 tablespoon Shaoxing rice wine
• 2 tablespoons rice vinegar
• 1 tablespoon tamari
• ½ teaspoon fine orange zest
• ½ – 1 tablespoon sesame oil (or to taste)
• 1 tablespoon finely chopped spring onion (one spring onion, finely chopped)
• 1 teaspoon black sesame seeds

METHOD
1. Place the minced garlic in a bowl.
2. Add the 5 spice blend, Shaoxing rice wine, rice vinegar, tamari, fine orange zest and sesame oil. Whisk until it is well combined.
3. Stir in the chopped spring onion and black sesame seeds.

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