Cook the Book: Black Sesame Otsu
Cook the Book: Black Sesame Otsu might be just the main course you are searching for. This recipe makes 4 servings with 637 calories, 23g of protein, and 31g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 30 minutes. It is a good option if you're following a vegan diet. Head to the store and pick up brown rice vinegar, sesame oil, oz / 60 g sesame seeds, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Toast the pine nuts and sunflower seeds in a large skillet over medium heat until golden, shaking the pan regularly.
Add the sesame seeds to the pan and toast for a minute or so. It’s hard to tell when they are toasted; look closely and use your nose.
Remove from the heat as soon as you smell a hint of toasted sesame; if you let them go much beyond that, you’ll start smelling burned sesame—not good.
Transfer to a mortar and pestle and crush the mixture; the texture should be like black sand. Alternatively, you can use a food processor. Stir in the sugar, shoyu, mirin, sesame oil, brown rice vinegar, and cayenne pepper. Taste and adjust if needed.
Bring a large pot of water to a boil. Salt generously, add the soba, and cook according to the package instructions until tender.
Drain, reserving some of the noodle cooking water, and rinse under cold running water.
While the noodles are cooking, drain the tofu, pat it dry, and cut into matchstick shapes. Season the tofu with a pinch of salt, toss with a small amount of oil, and cook in a large skillet over medium-high heat for a few minutes, tossing every couple minutes, until the pieces are browned on all sides.
Reserve a heaping tablespoon of the sesame paste, then thin the rest with 1/3 cup / 80 ml of the hot noodle water. In a large mixing bowl, combine the soba, half of the green onions, and the black sesame paste. Toss until well combined.
Add the tofu and toss again gently.
Serve topped with a tiny dollop of the reserved sesame paste and the remaining green onions.