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.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!