We were in the grocery store a couple weeks ago and about to buy the last two jars of tahini when I noticed a couple women scanning the shelves to buy tahini as well. I offered them one of the 250 g jars (frustratingly the only size available). They thanked me and told me that they were going to make hummus and asked if I knew what else tahini was good for. Thoughts of Tahini Lime Cookies and Tahini Garlic Lemon Dressing and this meal came to mind and I shared ideas with a gleeful smile! I had to add this recipe to the weeks meal plan.
This is another old favourite from Sabrina. Oh how I love the taste of sesame and good thing because this rich stir fry has a lot of it with sesame oil, sesame seeds and tahini. Makes my mouth water just thinking about it.
Sesame Lo Mein
- 1/4 cup Safflower Oil
- 1 package extra firm Tofu
- 2 tbsp Tamari
- 2 tbsp Garlic, minced
- 2 tbsp Ginger, minced
- 1 cup Carrots, cut into matchsticks
- 2 cups Bok Choy, chopped
- 1 Red Pepper, sliced long and thin
- 1 can Water Chestnuts
- 1/4 cup Sesame Seeds
- 1 cup Snow Peas
- 1 lb Linguine (or Rice Noodles or Quinoa or…)
- 2 tbsp Sesame Oil
- 1 cup Tahini
- 6 Green Onions, chopped
- Make pasta and set aside.
- Heat wok over medium; when thoroughly heated add oil and tofu. Sauté until all sides of the tofu are slightly browned. Drizzle with tamari, toss, remove from wok and set aside.
- Add garlic, ginger, carrots and bok choy and cook for 5 minutes, tossing intermittently.
- Add red pepper, water chestnuts and sesame seeds and cook for another 5 minutes or until carrots are becoming tender.
- Add snow peas and toss.
- Add pasta, drizzle sesame oil and tahini. Toss to combine.
- Serve topped with green onion.