Xanthan gum s sold at many grocery stores and health food markets. Look for it in bulk sections if you don’t want to keep a bunch on hand. It keeps well for a long time. Makes about 1 ½ cups.
Course: Salad
Cuisine: American, Asian American, Hawaiian
Keyword: salad, tofu, vegan
Ingredients
2tablespoonsroasted sesame seeds
¼teaspoonxanthan gum(optional, to avoid separation)
½cupunseasoned rice vinegar
1 ¼teaspoongarlic powder
1 ½teaspoonsgrated ginger
3tablespoonsagave,mild honey, or sugar
2 ½tablespoonssoy sauce
2tablespoonstoasted sesame oil
2teaspoonsA-1 Steak sauce,worcestershire sauce, or Taiwanese black vinegar
¾cupneutral oil,such as canola or grapeseed
Instructions
Using a mortar and pestle, pound the sesame seeds to crush them. Scrape into a bowl, then add the xanthan gum, if using.
Whisk in the vinegar to combine well. Then add the remaining ingredients and whisk to combine. If the ingredients separate, whisk in 1 or 2 pinches of xanthan gum. Use immediately or refrigerate up to 1 month. If needed, re-stir or whisk before using.