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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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.