Sesame-Soy Dressing

December 5, 2016

I recently brought a Katie-creation to a holiday gathering.  It was a teriyaki baked tofu covered in a sprouted salad. No one raved about the sprouts or the tofu per say, but they raved about the dressing that was on them.  I made the dressing with my intuitive culinary skills that I have acquired over the years, so I had to go back to the kitchen and measure each ingredient one by one to re-create the actual recipe.

This easy recipe can be used as a salad dressing, marinade, dipping sauce, or it can be used as a cooking sauce for vegetables to make a stir-fry.


1 cup reduced sodium tamari

1/2 cup toasted sesame oil (leave out if on Ornish Reversal protocol)

1/2 cup rice wine vinegar

1 Tbsp Korean red pepper flakes (or simply red pepper flakes if you don’t have the Korean variety)

1/4 cup tahini or all natural peanut butter (also leave out if Ornish)

1/4 cup chopped scallions

2 Tbsp sesame seeds

1 jalapeno minced


1 – Put all ingredients in a jar.

2 – Put the lid on the jar.

3 – Shake it like a polaroid picture.

4 – Use as needed – keeps in the refrigerator for about a week.


Music inspiration during this creation:  Hope Sandoval and the Warm Inventions