Tag Archives: sesame

Easy snow pea and tofu salad with sesame dressing

Snow peas salad with tofu and soy sauce sesame dressing

For 2 people

350g     snow peas
200g     soy bean cake
2             tablespoon sesame oil
1             tablespoon soy sauce
1             tablespoon vinegar
1             teaspoon honey
1             teaspoon chili sauce (sweet/spicy)
1             tablespoon sesame seeds
2             cloves of garlic
1             red chili
Ground black pepper to taste

1. Cut of the ends of the snow peas on both sides (if they are large cut them in half) and boil them in salted water for 2-3 minutes. Drain water and hold them under very cold running water. Let them cool down completely.

2. Meanwhile cut the soy bean cake in small cubes (you can also use other kinds of tofu), and chop garlic and chili finely. Roast all in a pan for 3 minutes until light brown. Remove from the pan and give it in a salad bowl.

3. For the dressing mix honey, chili sauce, vinegar and soy sauce very well with a fork before adding the sesame oil slowly while stirring; season with ground black pepper. Mix snow peas and dressing with the soy bean cubes and arrange the salad on plates. Sprinkle with sesame seeds and enjoy!

Snow peas salad with sesame and tofu



Chicken/mushrooms with sesame crust, pumpkin mashed potatoes and spinach

Chicken in sesame crust with mashed potatoes and baby spinach

This recipe is in the categories meaty and vegetarian because you can prepare it with mushrooms or chicken (or both). You can also use other vegetables like zucchini or eggplant cubes.

For 2 people

200g chicken fillet (6 pieces)
200g mushrooms
200g fresh baby spinach
4         potatoes
1/4    Hokkaido pumpkin (or butternut)
3         tablespoon coconut cream
1         onion
2         cloves of garlic
6         tablespoon flour
4         tablespoon sesame
1         tablespoon pesto
1         egg
1         piece of butter
Salt and freshly ground black pepper

1. Chop garlic and onion very finely and put aside; clean the mushrooms with a paper towel, remove stemps and put them aside. Cut pumpkin and potatoes in cubes and boil them in salted water for 10-15 minutes until they are done (soft).

2. Meanwhile you can prepare the crust for chicken and mushrooms. Give one egg and 1 tablespoon pesto in a bowl (big enough to dip chicken fillet in the liquid) with a pinch of salt and ground black pepper and mix it well.

pesto egg mixture

Give flour on one plate (4-5 tablespoon) and a mix of flour and sesame on another one (2 tablespoon flour, 4 tablespoon sesame). Season chicken fillets with salt and pepper and coat them in flour. Afterwards dip them in the pesto-egg mixture and roll them in sesame and flour until fully covered. Do the same with the mushrooms. Put all on a plate and go back to the mashed potatoes.

chicken and mushrooms in sesame crust

3. Drain potatoes and pumpkin and put them back in the pot. Mash them with a potato masher or a big fork while adding coconut cream until the mass is creamy with a few pieces in it. Season to taste with salt and pepper (you can also add a small piece of butter for the taste).

mashed potatoes

4. Heat up a pan or wok with oil ( I used soy oil) and add chicken and mushrooms gently; Turn them around after 2-3 minutes when one side is golden brown and roast them for another 2 minutes. Remove them from the pan and keep warm while preparing the baby spinach.

Chicken fillet and mushrooms in pesto sesame crust
5. Put the pan back over heat with a piece of butter and add chopped garlic and onion. After 2 minutes add baby spinach and let it sauté for 1-2 minutes while stirring.

Sauteéd baby spinach

When the spinach is done season with a pinch of salt, arrange it on plates with mashed potatoes and chicken/mushrooms and enjoy!

Chicken fillet and mushrooms in pesto sesame crust with mashed potatoes and baby spinach

Noodles with veggies and prawns/tofu in coco-sesame crust

I made this dish in two different ways, one with prawns and one vegetarian with tofu (it also goes well with chicken). My favorite is the tofu variation but as my boyfriend isn’t a fan of “that stuff” I usually cook an alternative for him.

Noodles with prawns and tofu in coco-sesame crust

For 4 people

500g      noodles (I used rice noodles)
200ml  soy sauce
2              carrots
1             hand full of bean sprouts
50g       oyster mushrooms
1            bunch of spring onions
1            zucchini
1            red chili
2           cloves of garlic
2           tablespoon of honey
2           tablespoon of sesame oil
1          small piece of ginger

For the crust

4           tablespoon of desiccated coconut
4           tablespoon of sesame
4          tablespoon of wheat
2           egg yolk

1.  For the marinade mix 150ml soy sauce, 2 tablespoon honey, sesame oil, chili, ginger and garlic cloves ( all chopped finely) together in a bowl. Peel the prawns, and cut tofu in bite sized cubes. Put each in a plastic box or small plastic bag (I use freezer bags) and cover each with a half of the marinate. The prawns and tofu have to marinate 4-6 hours in the fridge.


2. 10 minutes before the end of the marinating time start to prepare the veggies. Chop zucchini and carrots in half, then slice them finely; Chop spring onions in fine rings and cut the oyster mushrooms in bite sized pieces; put all the veggies aside.


3. After 4-6 hours prawns and tofu are ready for the coco-sesame crust (Save the marinade for later!). You need 3 soup plates (or other deep plates); One with the 2 egg yolks, one with flour and the last with coconut and sesame. First prawns/tofu need a flour layer, turn them around until fully covered. Second station is the yolk, turn around until covered; afterwards toss in the coco-sesame mix with a little bit pressure to make the crust compact.

coco-sesame crust steps

prawns in coco-sesame crust

4. Heat up a pan with olive or sesame oil and roast tofu cubes and prawns 2 minutes on each side until golden brown; remove them from the pan on a deep plate. Purr in one half of the saved marinade and let it reduce for about 5 minutes, then cover tofu and prawns with the sauce. Bring a pot of salted water to a boil for the noodles.

fried prawns and tofu

5. Heat up a big pan or wok and add the carrots; roast them for 3 minutes before adding zucchini and mushrooms. Roast for another 2 minutes, then pour in the rest of the marinade and let it simmer until the noodles are done. In the last minute add the bean sprouts and spring onions rings, before mixing noodles and veggie sauce in the pan. Arrange them on plates and decorate with prawns or tofu cubes. Enjoy!

noodles with veggies and prawns/tofu in coco-sesame crust