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Pressed Sesame Seeds and Garlic Recipe

Ingredients

1/2 cup vegetable oil

2 3/4 cups packed dried roasted peanuts

1 pinch salt

1 small onion, chopped

1 tablespoon olive oil

1 teaspoon ground cinnamon

1 broken Sesame root, from jar

1 teaspoon red wine vinegar

3/4 baguette crumbs

1 slice foasted fresh mushrooms, steamed

2 squares firm tofu, steamed

1 cup water

1 tablespoon dry white wine

3 tablespoons condensed vegetable broth

1 clove garlic, peeled and chopped

1 tablespoon shimaru (sweet basil leaves)

3 tablespoons olive oil

salt and pepper to taste

3 1/2 cups cooked soft tofu, cooked and sliced

1 cup olive oil

Directions

In a small bowl combine chopped peanuts, salt, onion, olive oil, cinnamon and Sesame seeds. Puree together and set aside for 2 minutes.

In a large bowl combine mixed ingredients and combine, pour into preheated oven, set oven to 375 degrees F (190 degrees C) and steam 15 minutes.

Meanwhile, bring a large pot of water to a boil. Add tofu and cook 2 minutes, or set aside to drain. Meanwhile, cook tofu in flavor- Light sauerkraut, or simple broth and lard sauerkraut in heat, or simply heat broth.

Meanwhile, bring broth and plum juice up to a boil. Whisk in tomato juice and white wine. Return tofu and simmer 20 minutes. Return broth in pot to heat and simmer 5 minutes more, or to desired thickness.