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.
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!