Toasted Sesame Sauce

Yesterday, for supper, “Tom” and I made our at-least-once-a-week-if-not-more meal of roasted vegetables, brown rice, marinated baked tofu and steamed greens. We usually eat this meal with a sauce and I wanted to try something different. I flipped through a few of my cookbooks and decided to try Toasted Sesame Sauce from Moosewood Restaurant Cooking for Health.


While I was blending all the ingredients together, the aroma coming off the toasted sesame seeds was so good I knew it was going to taste fabulous … and I was right! Here’s the recipe for you to try out for yourselves.

Toasted Sesame Sauce

adapted from Moosewood Restaurant Cooking for Health

1 cup sesame seeds

3 tbsps. tamari

3 tbsps. rice vinegar

1 1/2 tbsps. maple syrup

1 tsp chili garlic chili pepper sauce

1/2 cup water


Toast the sesame seeds in a frying pan over medium heat, stirring often, then stirring constantly as the seeds begin to brown. Once the seeds become fragrant, begin popping a bit and are a little bit browned, remove from heat. Keep stirring a bit until the pan cools down – be very careful  not to burn the seeds.

Put everything,  including the toasted sesame seeds, in a blender and blend for five minutes – you need a good, long blend to get the seeds pureed. Make sure you have a steam escape hole while blending if the sesame seeds are still hot.

The sauce will be fairly thick and you can thin it down a bit if you like by blending in a bit more water.

The sesame seeds will be mostly blended, but with several whole seeds left.

We ate this sauce poured over our roasted vegetables and rice, but I also ate it today as a dip for my carrots. Moosewood also suggests using it as a spread on toast or crackers.


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