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After I spooned this hot from the pan last night, I found it unusual even for my generous taste.  I’d been wanting to make a dish with seaweed for a few weeks, and thought this combination up when a bag of brussels sprouts was included in the aforementioned Thursday night Mystery Box.

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1 package extra-firm tofu
Green beans, enough to fill a soup bowl
1/2 onion, minced
1/4 cup cilantro, minced
1 large clove garlic, minced
1/3 cup sesame oil
1/4 cup sesame seeds
1/4 cup soy sauce or Bragg’s
Salt & pepper to taste

Rinse tofu and crumble into a colander. Let this sit on a plate or a bowl or in the sink while preparing the rest. Chop green beans horizontally so that they are no bigger than a pencil eraser. Press excess water from the tofu and turn into a mixing bowl. Add the vegetables and seasonings and mix well. Serve on rice cakes with Sriracha or other favored hot sauce.

2-3 servings

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