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.
300 grams green beans, ends trimmed
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
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.