• Bari Stricoff, MSc, RDN

Asian Tahini Dressing

Give me anything in soy sauce and I will be a happy girl! I was exposed to asian style cooking at a very young age, as both my mother and grandfather call Henry Chung's cookbook their bible. I remember not liking cooked spinach when I was younger. However, after spending a week at my Grandfather's house, I was obsessed with cooked spinach in oyster sauce. Eventually, I was willing to try cooked spinach in other styles, and now regard cooked spinach as one of my favorite side dishes!

One of my favorite asian sauces was a spicy peanut sauce, which I did not have often because my mom is allergic to nuts. I used to LOVE a spicy peanut satay or pad thai noodles when we were out at restaurants, but due to my mom's dietary restrictions, we didn't have this in the house.

Tofu Buddha Bowl with an Asian Tahini Dressing

I have recently been experimenting with tahini, which is ground sesame seeds, which has a very nutty flavor and smooth consistency. I have used it in a lot of Mediterranean cooking (hummus and falafels), but decided to see if it could act as a substitute for peanut butter in asian cooked. And let me tell you, IT CAN !

I use this dressing for salads and marinades (it's great on tofu).


1 Heaping Tablespoon Tahini

2 Tablespoons Oil (I used EVOO)

1.5 Tablespoons Soy Sauce (can use coconut aminos or tamarin)

1 teaspoon Fresh Garlic, Minced

1 Tablespoon Rice Wine Vinegar

1 teaspoon Maple Syrup

1/2 teaspoon Sesame Oil

1 Tablespoon Scallions, Sliced Thin

1 teaspoon Red Chilli Flakes (optional)

Mix all the ingredients into a bowl and THAT'S IT! So easy and so delicious!

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