Toasted sesame oil is usually used a drop at a time, but not so here. This marinade calls for sesame oil by the spoonful, along with a generous quantity of toasted sesame seeds, for over-the-top sesame flavor.
TOOL: 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| 3 | TABLESPOONS SOY SAUCE |
| 2 | TABLESPOONS TOASTED SESAME OIL |
| ½ | CUP SLICED SCALLIONS |
| 1 | TABLESPOON SUGAR |
| 1 | TEASPOON TOASTED SESAME SEEDS |
| FRESHLY GROUND BLACK PEPPER |
MEASURE the soy sauce, sesame oil, scallions, sugar, and sesame seeds into a 1-gallon zip-top bag and shake or squeeze until blended. Season to taste with pepper.
SUGGESTED USES: boneless, skinless chicken breasts, pork chops, or beef steaks (marinated 2 hours to overnight) or white fish fillets, shrimp, or scallops (marinated 20 to 45 minutes) or tofu (marinated 30 to 60 minutes), grilled or seared
SEARED TOFU
FOR 4 SERVINGS, add one 14-ounce package extra-firm tofu, drained and cut into four 1-inch-thick slices, to the Sesame Marinade in the zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 30 minutes and up to 1 hour at room temperature.
Remove the tofu from the marinade and pat dry with paper towels. Heat a large, heavy sauté pan over medium-high heat until a few water droplets dance and look like ball bearings rolling around when flicked into the pan. Add 3 tablespoons canola oil and sear the tofu until heated through, 5 to 7 minutes, turning once.
Serve the tofu with sticky rice or noodles and stir-fried vegetables such as yard-long green beans or bok choy.