I received a sample jar of Golden Millstone Sesame Butter a week or so ago and it’s been sitting on my kitchen counter ever since, waiting for me to be inspired to make something with it. I’m pleased to announced that inspiration struck in the form of a creamy and delicious sauce based on an extremely basic (but yummy) sauce from my old macrobiotic days.
I’ve been in the mood for simple baked tofu for awhile, so the sauce seemed like an ideal match. I also roasted lots of veggies to go with it, shown in the photo only as parenthetical green beans, so called, as you’ve probably guessed, because they are arranged like three sets of parentheses.
The sauce is made with about 3 to 4 tablespoons of sesame butter (or tahini), blended with about 3 tablespoons of tamari, 1 to 2 teaspoons of hoisin, and about 4 tablespoons of almond milk, all stirred together until well blended and creamy. Taste it to see if you want to add a little more of anything, but this is how we enjoyed it. The sesame butter, by the way, has a really good flavor.
I didn’t even heat up the sauce, although you certainly may. I just spooned it over the tofu and sprinkled it with some black sesame seeds. It was also delicious over the roasted vegetables, especially the (((green beans))).