- Dish type
- Salad dressing
This healthy and versatile dressing is superb when drizzled over a salad or barbecued meats, and also acts as an excellent dip for toasted pitta. For a little heat, try adding a small amount of wasabi before blending.
3 people made this
- 175g (6 oz) tofu, drained
- 250ml (8 fl oz) low fat natural yoghurt
- 2 tablespoons toasted sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon distilled cider vinegar
- salt to taste
MethodPrep:5min ›Ready in:5min
- Place the tofu, yoghurt, sesame seeds, soy sauce, vinegar and salt in a blender. Blend until smooth.
Especially if you're not keen on salt, omit it in the first step before blending. Blend all of the other ingredients, taste, and then add salt to your liking.
Reviews & ratingsAverage global rating:(3)
Reviews in English (2)
A good, healthy dressing. I felt it could use a little more flavor though and added one more tablespoon each of soy sauce and vinegar, plus a tablespoon of sesame oil and black pepper.Be prepared to have a very large amount of dressing on your hands!-11 Jun 2007
by Baking Nana
This needed a lot of doctoring up for us. Even with the addition of Wasabi it had a 'flat' taste. As written I would not make this again. Sorry, it just wasn't for us.-04 Jan 2015
A healthy and delicious tofu-based dressing that goes well with almost any kind of vegetable!
In Japanese this dish is called shira ae, or ‘white dressing’. It’s a type of aemono, meaning ‘dressed thing’. Other types of aemono include goma ae (sesame seed dressing), miso ae (miso dressing), karashi ae (Japanese mustard dressing) and sumiso ae (vinegar and miso dressing). Sunomono, or ‘vinegared thing’, is category of vinegar-based dressings.
Uncooked tofu doesn’t keep well in heat, so if making this dressing in the summer, boil the tofu first (about 30 seconds to 1 minute on the stove, or heat in the microwave for 30 seconds). Before mixing the dressing with the cooked ingredients, make sure they’ve cooled to room temperature.
We suggest buying unhulled, unroasted sesame seeds, and both roasting and grinding them yourself – it’s fun, tastes great, and also gives your kitchen a lovely aroma! However if you’re short on time or don’t have a suribachi, mortar and pestle, or food processor, here are some shortcuts. Number 1: buy roasted unhulled sesame seeds, and skip the roasting step. Number 2: buy sesame paste and skip both the roasting and grinding (this will probably affect the finished taste, texture and colour of the dressing).
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VEGAN SUSHI BUDDHA BOWL RECIPE WITH SESAME DRESSING, TOFU AND AVOCADO ROSE
LAY HO MA!! If you’ve been following this channel you’ll know that there are two things that bring me so much joy, and that is vegan ramen and vegan sushi. Today, we’re not going to be rolling anything up but making a beautiful buddha bowl that’s sushi style. Join me in this episode and learn how to make an easy tofu sushi bowl with an aromatic and luscious sesame dressing. Let’s begin.
1/2 cup sushi rice
1/2 cup water
1/2 cup carrot (matchsticks)
1/2 cup cucumber (matchsticks)
1 stick green onion
1/4 lb extra firm tofu
1/4 red bell pepper
1 tbsp olive oil
salt and pepper
2 tbsp rice vinegar
1 tbsp white sesame seeds
1 tbsp black sesame seeds
1/2 cup green leaf lettuce (chopped)
2 tbsp edamame beans
few slices pickled ginger ( https://youtu.be/huBM4lBKJpk)
2 tbsp soy sauce
2 tbsp lemon juice
1 tsp toasted sesame oil
1 tbsp cane sugar
1/4 cup tahini
1 tbsp black sesame seeds
1. Place the sushi rice into a small saucepan. Rinse and drain a couple of times to get rid of the excess starch. Then, add 1/2 cup water and heat the rice up on medium high heat
2. When the water just starts to bubble, give the rice a good stir to release any rice that is grabbing the bottom of the pan. Then, cover and cook on medium low for 15min
3. Chop the carrot and cucumber into matchsticks. Thinly slice the radish. Finely chop the green onion
4. Pat dry the tofu and slice into strips
5. Finely slice the red bell pepper
6. After 15min, turn the heat off and let the rice steam further for another 10min
7. Heat up a non stick pan to medium heat. Add the olive oil and sear the tofu for 1-2min on each side. Season the tofu with salt and pepper. Set the tofu aside when done
8. Add a pinch of salt, the rice vinegar, white sesame seeds, and black sesame seeds to the rice. Give it a mix
9. Plate the rice and let it cool for 5-10min
10. Add on the lettuce, carrots, cucumbers, red bell pepper, tofu, radishes, green onion, and edamame beans. Thinly slice the pickled ginger and add to the bowl.
11. Carefully peel half of an (just ripe) avocado. Thinly slice it width wise using the tip of the knife (will help prevent it from stick to the blade). Shape the avocado into a rose and add to the bowl
12. Make the dressing by combining the dressing ingredients in a small mason jar and shake until emulsified
13. Pour over the dressing and serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you’re plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
1/2 teaspoon orange zest plus 6 tablespoons orange juice
2 tablespoons shiro (white) miso
1/2 teaspoon freshly grated ginger
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 tablespoons rice vinegar
2 teaspoons Gefen Sesame Oil
1/2 teaspoon salt
1/4 cup water
1 container firm tofu, drained and pressed
1 package Tuscanini Spaghetti, cooked according to package directions
aleppo chili flakes or crushed red chili flakes
1 bunch dinosaur kale, shredded
2-3 scallions, thinly sliced
Tofu batons with hot sesame dressing
Imagine the cookbook as Lonely Planet guide -- trail-stained, river-logged, loaded with maps and pictures, the recipes like scrawled postcards -- and you get an idea of the kind of books Jeffrey Alford and Naomi Duguid write.
“Beyond the Great Wall: Recipes and Travels in the Other China” is the sixth cookbook by Alford and Duguid, the Toronto-based husband and wife team who met as travelers in Tibet. In this, their first book to tackle the cuisine of a single country, Alford and Duguid are interested not in codifying Chinese food (a questionable task anyway) but in the cooking of the nation’s mountains and steppes, its silk roads and peripheries, the “other China” beyond the increasingly Westernized urban centers.
The book’s recipes -- gorgeously photographed in studio by Richard Jung -- are interspersed with terrific location shots taken by Alford and Duguid, as well as with vignettes written by the couple over the course of their trips through the region. It reads like a tattered food diary, an expat travel journal, a far-flung love story, a Graham Greene novel unbound and reassembled with recipes.
The recipes are easy to follow, and use techniques that are as familiar as most of the ingredients, even the most obscure of which can be found at farmers markets or Asian grocery stores. Pretty impressive for a book that combines the cuisines of Guizhou and Tibet, Xinjiang and Inner Mongolia, and features recipes for dishes that are built from fermented pastes, hand-pulled noodles and bone broths.
China opened its borders in the early ‘80s Alford and Duguid traveled there extensively in the intervening years. But it was the outlying provinces that caught their attention, as much for the profound changes that were taking place as for the diverse and fascinating food they discovered there.
This food is well worth the trip -- or trips. The recipes are loaded with flavor, torqued with spice and fraught with heat, either from fiery chiles or the open flame. And they’re balanced too.
A dish of fresh soybeans, or edamame, sounds far more ordinary than it looks -- or tastes. The beans are cooked simply, boiled in a water bath that’s spiked with star anise, chiles and five cloves of garlic. The dish has a bright heat and glorious color that belies its simplicity.
Dried tofu batons get a brief soak, a quick stir-fry in a pungent blend of sesame oil, rice vinegar, soy sauce and chile flakes, and a generous sprinkling of fresh cilantro. It’s a revelation of how good tofu can be in the right hands.
The list goes on. I cooked 14 recipes and not one of them disappointed. It helps that the authors have as much of a range -- they’ve written books on Indian and Asian food their last cookbook was on baking -- as the food they’re profiling.
The Kazakh family loaf, a recipe from the mountains of northern Xinjiang, is a basic yeasted bread but with yogurt stirred into the simple dough. Baked in a lidded pot, the bread has a dense, moist crumb and a glorious burnished crust.
Uighur nan is similarly user-friendly, the easy flatbreads rolled out, pricked with a fork and sprinkled with salt and cumin seeds before a quick bake on a hot stone. Crisped yet pliant, the breads are the perfect foil for a simple tomato salsa made with fresh tomatoes, sesame oil and minced scallions.
Alford and Duguid are great with main courses too. Lamb kebabs are doused with an easy marinade of chopped onion, garlic and pomegranate juice, then grilled on an open flame. Terrific Mongolian lamb sausages, ground lamb cooked into little patties, are jazzed by generous amounts of fresh ginger, scallions, garlic and cilantro.
And deep-fried whiting, the delicate pieces of fish neither skinned nor boned, get a spicy tempura coating with a simple paste of cornstarch and homemade chile sauce. It’s a wonderful recipe and, sans cornstarch, the sauce makes a great marinade for grilled meat too.
Among the few desserts, Tibetan rice pudding is a simple, subtle standout. It’s just milk and “broken” rice (literally, grains of jasmine rice that have been broken), dried apples and honey. But after slow cooking, the simple ingredients are transformed into a creamy dessert, subtle with fruit, adorned with rivulets of additional honey and low clouds of tangy yogurt.
More involved dishes, such as some of the spicy condiments and pickled vegetables, might require a few more steps. A recipe for pickled radish threads instructs readers to mix grated daikon with aromatics and seasonings, layer in salt, Sichuan pepper and vinegar, then “place in a sunny spot by a window for 2 to 4 days.”
This is that rare book that works on each of the levels to which it aspires: travelogue, cultural anthropology, cookbook. Most important, the food -- as storied and diverse as the people who inspired it -- works too.
- 2 containers firm or extra firm tofu (well pressed)
- 1/3 cup soy sauce (swap it out for tamari if you need this recipe to be gluten-free)
- 3/4 cup water
- 1 tbsp fresh ginger (minced)
- 3 cloves garlic (minced)
- 1 1/2 tbsp sesame oil
- 2 tbsp sesame seeds (optional)
Prepare your tofu this one will taste best if you press the tofu first.
Slice each block of tofu into 4 or 5 slices, about 2/3 inch thick. Then, slice them again to make either rectangular slabs or triangles. You can also cut your tofu into cubes about 1-inch square if you prefer.
In a small bowl, whisk together the soy sauce, water, ginger, garlic, and sesame oil. Pour mixture over each piece of tofu in a shallow bowl or pan, and allow to marinate for at least 30 minutes.
Preheat the oven to 425 F and lightly grease a baking sheet. Carefully place each slice on the baking sheet and sprinkle with sesame seeds.
Bake for 30 minutes, then rotate the sheet, if needed and drizzle with more marinade. Bake for another 15 minutes, or until liquid is almost dry.
Tofu and Nappa Cabbage With Sesame Dressing
Last August, I arrived in New York during a heat wave. After a long day of travel and traffic, I was hungry but too hot to have much of an appetite. I walked to a Japanese restaurant across the street from my hotel, seeking an easy venture requiring little energy.
Once settled inside the cool of the restaurant, I scanned the menu and found the perfect dish for this day: cubes of exquisitely tender, fresh tofu floating in ice water, accompanied with a dark dipping sauce of soy, green onions and ginger. The cool tofu with its grace note of pungent sauce was the perfect dish--nourishing, light and delicious. When done eating, I felt truly refreshed.
While we know that tofu can simmer nicely in winter braises and curries, be seared in a pan or tossed in a stir-fry, many of us might be less acquainted with what tofu can accomplish in the summer kitchen.
Cool and smooth, tofu is a natural for hot weather as it requires little, if any, cooking. It can disappear with ease into smoothies and herb-infused sauces and dressings, but it also does well as a salad ingredient, especially when served with lively dressings based on ginger, garlic, soy, sesame or peanut.
When it comes to using tofu in summer salads, my preference is for soft or silken tofu packed in water. Soft tofu is strong enough to handle without breaking, but tender enough to be pleasing on the tongue.
Japanese and other Asian brands marked “regular” or “firm” (rather than soft) are tender enough to use in salads, especially if they’re poached first. I would definitely avoid extra-firm, which is too coarse for these recipes. Extra-firm tofu is better for grilling or crumbling into a skillet.
Tofu is often used as a substitute for mayonnaise or soft cheeses. I never use tofu as a complete replacement for more familiar ingredients. Rather, I use it to stretch those ingredients. Tofu is neutral enough that a few tablespoons of sour cream, yogurt or mayonnaise (instead of, say, a half-cup or more) will convey the tang and flavor of those ingredients and make the resulting dish so familiar that it’s not in the least bit suspect.
The herb-laced sauce for the poached fish, for example, is one I’ve served innumerable times to guests who never guessed that there was tofu present.
Similarly, tofu works well in smoothies, where there are plenty of flavorful ingredients present--yogurt, fresh fruit, fruit juices, espresso, peanut butter, bananas, chocolate, even ice cream.
When it comes to using tofu in sauces and smoothies, the smoother and softer the tofu, the better it will work, which means that silken tofu is ideal. The food processor will take it from a cube to a silken creamy puree in moments. Just be sure to stop the machine and scrape down the sides a few times to make sure it’s completely pureed.
When you can, use tofu packed in water that you find refrigerated in the produce or dairy section rather than the aseptic variety, which doesn’t need to be refrigerated. The flavor of aseptically packed tofu can be improved by simmering it briefly in salted water before using in a salad.
For best results, when using tofu, be scrupulous about using tofu before its expiration date, and try to use it at least a few days before that. In my experience, the expiration date takes tofu dangerously close to the outer limits of freshness.
Certainly, the success of the dish that I enjoyed in the Japanese restaurant depended greatly on the quality of the tofu which, as you might expect, was impeccably fresh and delicate--which is how tofu should be. Always.
Vegan keto tofu salad with sesame dressing
When it comes to salads, there are so many combinations you can try: this vegan keto tofu salad is fresh, easy to make and perfect for Summer.
This is actually a super simple salad turned into a delicious meal thank to an Asian-inspired sesame dressing. Salads don’t have to be tasteless and boring: there are so many ways to improve both the taste and the look of even the most simple salad. Think about ingredients with different consistency (a bit of crunchiness is always helpful), colourful foods (berries are delicious in savoury salads) and tasty dressings.
Making a homemade salad dressing is easy, quick and cost-effective but it’s also extremely helpful if you want to use or avoid specific ingredients. The Asian-inspired dressing used in this recipe is delicate and rich in flavour: to make it, you’ll only need sesame seeds, fresh ginger, sesame oil and soy sauce. If you love fresh ginger, you can easily increase the amount of it in the dressing and, on the other hand, if you are not a huge fan of this ingredient, you can simply adjust the quantity to your preferences.
The mix of vegetables in this vegan keto tofu salad is like a blank canvas because the main sources of flavour are the sesame dressing and the marinated tofu.
To prepare the tofu for this vegan salad, you have 2 options: a quick solution and a proper marinade. They both work well so it’s mainly a matter of how much time you can spend in the kitchen. If you can’t find plain tofu, use one with a hint of spiciness (maybe with chillies or paprika) or a smoked one.
Sesame Ginger Mandarin Salad
Sesame Ginger Sofrito Burrito
Sticky Sesame Tofu
Did You Know?
Cornstarch holds the key to crispiness! Tossing tofu in cornstarch and giving it a light coating helps it take on a truly crispy crust when pan-searing or frying.
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