Sesame Street

By Tasting Table Staff
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Not to be confused with tahini, its creamy Middle Eastern cousin, the freshly ground sesame paste chef Greg Dunmore creates at San Francisco's new Nojo restaurant is of a toastier variety. Dunmore, who learned how to make the mixture while living in Japan, uses a combination of toasted sesame seeds, sesame oil and rice vinegar as the base for a nutty, gingery dressing. Tossed with tofu, snow peas and tiny shimeji mushrooms, it creates a healthy, vibrant salad that–if you share our tastes–you won't be able to get enough of.

Recipe adapted from Greg Dunmore, Nojo, San Francisco

Tofu, Shimeji and Snow Pea Salad with Sesame-Ginger Dressing

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San Francisco chef Greg Dunmore's tofu salad with toasted-sesame dressing.

servings
4
to 6 main-course servings

Ingredients

  • 1 cup plus 2 tablespoons toasted sesame seeds, divided
  • 1 cup toasted sesame oil
  • ½ cup rice vinegar
  • 2 tablespoons soy sauce
  • 1½-inch piece ginger, peeled and finely grated (about 1 teaspoon)
  • ½ cup plus 2 tablespoons dashi broth (available at Japanese markets), divided
  • 4 cups snow peas, stems removed
  • 3 cups shimeji mushrooms (aka beech mushrooms), spongy base discarded and stems separated (can substitute thinly sliced shiitake mushrooms)
  • 10 ounces firm tofu, cut into 1-inch pieces

Directions

  1. Make the dressing: In a food processor or blender, process 1 cup of the sesame seeds with the sesame oil at high speed until smooth. Add the rice vinegar, soy sauce and ginger and pulse to combine. Transfer to a bowl and whisk in 2 tablespoons of the dashi. Set aside.
  2. Bring a large pot of salted water to a boil. Blanch the snow peas until crisp-tender, about 2 minutes. Transfer to paper towels, blot dry and let cool completely.
  3. In a medium skillet, heat the remaining ½ cup dashi over medium heat. Add the mushrooms and cook, stirring occasionally, for 3 to 4 minutes until the mushrooms are tender and most of the liquid is absorbed. Set aside to cool completely.
  4. In a large bowl, combine the snow peas, mushrooms and tofu. Add ¾ cup of the sesame dressing and toss to coat. Divide among four bowls and garnish with the remaining 2 tablespoons of sesame seeds. Serve the extra dressing on the side.
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