Reader Recipe of the Month

Vegetarian Times, March, 2001

This recipe comes from Julie Hasson of Boise, Idaho, who wins a Vegetarian Times apron. Send your favorite original recipe to Kathy Farrell-Kingsley, Food Editor, to the address above.

Sesame Sauce

30 min.

MAKES 3/4 CUP EGG- & DAIRY-FREE

This sauce is delicious drizzled over tofu, salad, cooked soba noodles or steamed or grilled vegetables.

4 Tbs. sesame seeds
1/3 cup light silken tofu or soy mayo
1 tsp. toasted sesame oil
1 Tbs. rice vinegar
1 Tbs. plus 1 tsp. soy sauce
2 1/2 Tbs. mirin (see glossary)
2 Tbs. sugar

1. Make dressing: In small skillet over medium heat, lightly toast sesame seeds until golden brown. Transfer seeds to small dish to cool.

2. In food processor fitted with metal blade, puree tofu and toasted sesame seeds. Add oil, rice vinegar, soy sauce, mirin, sugar and 1 tablespoon water and blend until creamy. Use right away or store in an airtight container in the refrigerator up to 1 week. Bring to room temperature and stir well before using.

PER TABLESPOON: 32 CAL,; 1G PROT.; 2G TOTAL FAT (0 SAT. FAT); 3G CARB.; 0 CHOL.; 118MG SOD.; 0 FIBER