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.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.