Tofu makes a wonderful creamy, eggless dressing that works well with most vegetables. Use on a Caesar salad, to dress coleslaw or serve as a dipping sauce.
Serves: 4–6
INGREDIENTS
300 grams green beans, ends trimmed
Dressing
4 tablespoons sesame seeds, toasted
100 grams soft tofu
1 clove garlic, crushed
1 teaspoon caster sugar
2 teaspoons sesame oil
1 teaspoon mirin
¼ - ½ teaspoon wasabi paste
1 teaspoon rice vinegar
½ teaspoon soy sauce
2-3 teaspoons water
METHOD
Beans: Cook the beans in boiling salted water until just tender. Drain and refresh in cold water then pat dry on kitchen towels.
Dressing: Grind 3 tablespoons of the sesame seeds using a mortar and pestle until finely crushed. Reserve the remaining tablespoon for garnish.
Place the tofu between several layers of kitchen towels and press to remove excess water. Don’t worry if it falls apart.
Place the remaining ingredients, except the water, in a food processor and process until smooth. Add enough water so the dressing resembles softly whipped cream.
To serve: Toss the beans with enough dressing to coat then sprinkle with the reserved sesame seeds. Transfer to a serving plate and serve the remaining dressing separately.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.