Spicy Sesame Dressing Food

ASIAN SESAME DRESSING

Steps:

• Place ingredients in a jar and shake well until sugar is dissolved. Adjust saltiness with salt and sweetness with sugar to taste.
• Keep for up to 3 weeks, in the fridge (to be safe). Bring to room temp and shake well before use.
• Single serving batch is enough for 3 - 4 cups of shredded cabbage / leafy greens i.e. a side salad for 4 people.
• Big batch - my rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens.

HOT AND SWEET SESAME DRESSING

Steps:

• Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
• Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.

MISO-SESAME DRESSING

Steps:

• In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.

SPICY STEAK NOODLE BOWL WITH SESAME SOY DRESSING

Steps:

• Heat a medium skillet over medium-high heat. Rub the steak with 1 tablespoon of the sesame oil and sprinkle generously with salt. Cook the steak until browned and medium-rare, 3 to 4 minutes per side. Remove to a plate, cover with foil and let rest for 5 minutes.
• Meanwhile, whisk together the garlic, soy sauce, vinegar, gochujang and the remaining 1 teaspoon sesame oil in a small bowl.
• Arrange the cabbage, spring onions, noodles and peanuts in two serving bowls.
• Thinly slice the steak against the grain and divide between the bowls. Pour the sesame dressing over the top and garnish with cilantro leaves.

SPICY NOODLES WITH SESAME DRESSING

Steps:

• Bring six quarts water to boil. Add the peanut oil and cook the noodles for three to four minutes, or until al dente. Drain and refresh under running cold water.
• Place the noodles in a large serving bowl and add one tablespoon sesame oil. Toss to prevent them from sticking together and set them aside.
• Mix together the remaining ingredients until you have a smooth sauce. If necessary, thin with a little olive oil. Correct seasoning and pour the dressing over the noodles. Toss thoroughly and serve at room temperature.

SESAME DRESSING

Steps:

• In a small bowl, whisk together the soy sauce, rice wine vinegar, red wine vinegar, lemon juice, sesame oil, sugar, salt and garlic.
• Gradually whisk in the vegetable oil until well blended.

SILKEN TOFU WITH SPICY SOY DRESSING

Steps:

• Make the dressing: Combine the soy sauce, rice vinegar, sesame oil, chile oil, sugar, sesame seeds and scallion in a small bowl. Whisk until the sugar has dissolved.
• Carefully drain the liquid from the package of tofu, and gently tip the block onto a kitchen towel. (Try to keep the block in one piece, if possible, but don't worry if it falls apart; it will still taste great.) Pat with another clean kitchen towel, removing as much liquid as possible. Transfer the blocks to one large plate or two smaller plates, and spoon the soy dressing over the top until the tofu is completely covered. Top with scallions and cilantro leaves, and eat on its own or with rice or noodles on the side.

SPICY SESAME DRESSING

Steps:

• In a food processor fitted with the metal blade, or in a blender, finely chop the garlic and ginger.
• Add the remaining ingredients in the order listed and process to blend. The dressing should be the consistency of heavy cream. If it is too thin, add up to 2 tablespoons additional sesame paste.
• Refrigerated, in a covered container, the dressing will keep for up to a week.