This goes well in stir-fry with some veggies, chick peas and Soba noodles, or on a burger or toast with avocado for lunch, it tastes quite satay-ish, especially if you use the un-hulled variety of tahini. It also goes really well on a bed of Chinese cabbage (Wombok) with fresh bean sprouts and crispy fried noodles.
Ingredients
Sauce ingredients:
1/4 cup hot water
2 heaped tablespoons Tahini
1 heaped tablespoon of soy bean paste (Miso without the bonito)
2 tablespoons sweet chili sauce
1 tablespoon low salt light soy sauce
Other ingredients:
1 teaspoon (or clove) minced garlic
1 teaspoon minced ginger
2-3 tablespoons rice bran oil (or sesame/peanut oil for the pan)
2 spring onions, chopped roughly
1 zucchini, chopped into 1 cm long, thin slices
200gm block of plain firm tofu, cubed
Instructions:
Whisk sauce ingredients together in bowl and set aside
Prepare tofu, spring onions and zucchini and set aside
Mince garlic and ginger
Heat pan and oil (preferably cast iron pan)
When oil is hot fry garlic and ginger for a 20 seconds before adding tofu, fry tofu until nicely browned, then add spring onions and zucchini
Cook for 2 minutes then add sauce and stir well for a few minutes to coat and heat until sauce has thickened.
I cooked this tonight. there was a storm and a black out and I had to do the cooking on the deck on a camp stove but it was excellent.
ReplyDeletethanks Bethany
As soon as I tried the tahini miso sauce at PPCR camp I was hooked! So when I got home yesterday the first thing I did was make myself tahini miso veges with quinoa for dinner (using this recipe). Amazing! Thanks for the inspiration Bethany.
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