Chickpea Dumplings in Curry Tomato Sauce

Posted on October 24, 2013 by Emily Wasserman

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Sometimes, I like to try a recipe that is out of the ordinary. Whether it involves ingredients that I’ve never used before, or has a complicated prep process, I enjoy the challenge of making something completely different.

This past weekend, I decided to try Chickpea Dumplings in Curry Tomato Sauce. I love Indian food, and this had all the makings of a delicious dish: tomatoes, cilantro, exotic spices…and chickpea flour. I never realized that chickpea flour is used to make falafel and other crispy, fried Mediterranean delicacies. I’ve only ever cooked with standard types of flour (whole wheat, all-purpose), so I was anxious to see how the dumplings would turn out.

The best part about this dish is that it comes together all in one skillet. Once you add all the ingredients for the curry tomato sauce, you let it simmer while you form your chickpea dumplings. The nice thing about chickpea flour is that it is a little more elastic than regular flour, so it will be easy to form the dough into balls.

Then, you just drop the dumplings into the skillet (carefully…you don’t want a tomato explosion), cover and simmer. Also, make sure the tomato sauce cooks down far enough before you add the dumplings–to the point where it’s thick and stew-like. Otherwise, it will take longer for the dumplings to firm up in the sauce.

Beauty is in the eye of the beholder when it comes to this dish. It’s not a delicate, 5-layer cake or colorful salad. But it is delicious, and perfect for a chilly Fall evenings.

Chickpea Dumplings in Curry Tomato Sauce (slightly adapted from here)

adapted from Saveur Issue 156
  • 1 cup chickpea flour (also called Garbanzo bean flour)
  • 1/2 cup finely chopped cilantro (plus more for garnish)
  • 1/4 cup + 1 Tablespoon peanut oil
  • 1/3 cup Greek yogurt (I used 2%)
  • 2 serrano chilis, seeds removed and minced
  • 1 onion, minced
  • 2 teaspoons coriander seeds
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 1/2 tablespoons curry powder
  • 1 28 ounce can of whole tomatoes, crushed
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground ginger (or 1 inch piece of fresh ginger, peeled & grated)

Heat 1 Tablespoon of oil in a large skillet or saucepan over medium. Add coriander, mustard, and cumin seeds; cook for about a minute or until they begin to pop. Add curry powder, one serrano pepper, and 1/2 the onion. Sauté for about 5 minutes or until softened. Add tomatoes (with juice from the can), turmeric, ginger, and a cup of water. Bring to a boil and then let simmer for ten minutes or until it has thickened up.

While simmering, combine the rest of the serrano pepper, onions, chickpea flour, cilantro, oil, yogurt, and salt in a bowl. Stir until a thick dough has formed.

Drop a heaping tablespoon of dough into the stew; repeat with the rest of the dough. Cover mixture and let steam / simmer for another 5-7 minutes. Remove from heat.

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Pan Seared Brussels Sprouts with Cranberries and Pecans

Posted on October 16, 2013 by Emily Wasserman

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Growing up, I was lucky–I never had a parent who told me to eat my vegetables. I remember watching TV shows where parents forced their children to eat all their broccoli, and thinking it was strange. My mother told me that ice cream was a health food: “Vitamin D, calcium, and all the food groups.”

As a result of the ice cream propaganda, I didn’t try vegetables like brussels sprouts until I was an adult. The first brussels sprouts recipe I made was from Bon Appetit–it had golden raisins, and looked delicious in the picture. Luckily, it turned out well; if it hadn’t, I might not have ever gotten over the image of child actors making a face, and pushing brussels sprouts to the side of their dinner plate.

Recently, I came across a brussels sprouts recipe with cranberries and pecans, and I knew I had to try it. The farmers market near my apartment is full of fresh, seasonal produce, including heaping piles of brussels sprouts and cranberries from Wisconsin. I like buying my ingredients from the market; I can talk to the people who actually grow the produce, and it makes me feel more connected to the food.

This recipe for brussels sprouts was the best one I’ve ever tried. The cranberries were juicy and tart, the pecans added a nice crunch and nutty flavor, and the sprinkling of goat cheese on top paired well with the cranberries. The balsamic-maple syrup glaze didn’t overshadow the other ingredients, and reminded me of Fall.

I served the sprouts over bulgur, but you can also use barley, farro, or whatever you have on hand.

And trust me–you won’t want to push this to the side of your dinner plate.

Pan Seared Brussels Sprouts with Cranberries and Pecans (adapted from here)

Ingredients

  • 1 pound Brussels sprouts, de-stemmed and halved
  • ⅔ cup fresh cranberries
  • ⅓ cup goat cheese, crumbled
  • ⅓ cup pecans
  • 2 cups bulgur, cooked
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Salt & pepper

Directions

  1. Heat skillet with drizzling of olive oil over medium heat. Combine Brussels sprouts and cranberries in skillet and season with salt and pepper.
  2. Cook bulgur in small pot according to package directions.
  3. Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  4. Toss bulgur, sprouts, cranberries, and pecans in a large bowl. Top with goat cheese and serve.
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Mango Lassi

Posted on October 13, 2013 by Emily Wasserman

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I’ll never forget the first time I tried a mango lassi. My roommate my freshman year of college was Indian, and one night we went to dinner at a local Indian restaurant. I had been there before, but I never tried a lassi…mainly because I had no idea what they were. “It’s like a smoothie,” my roommate explained, “except thicker.” I loved smoothies, so I decided to give it a try.

It was love at first sip. The lassi was cold, smooth, and sweet–exactly the way a lassi should be. Now that I think back, I realize that I had never tasted mango before. The drink reminded me of being on a tropical island, or somewhere far away. It was so much better than a strawberry banana smoothie–it was a dessert and a drink all rolled into one.

I tried to recreate the first lassi I tasted, but I never found the right recipe: The ones I tried from gourmet cooking magazines tasted too contrived, and the ones I found online all seemed to differ. Some recipes advised using water; others said to add whole milk.

Finally, I decided to take matters into my own hands. A lassi shouldn’t be this much work, I reasoned, so I improvised: I took plain, non-fat yogurt, a cup of thawed frozen mangos, and mixed it together with a cup of skim milk. This might not be the gourmet version of a lassi, or even the right version…But it’s the most delicious one I’ve tasted.

Feel free to improvise as you will. But just in case you want a some direction, here is my “recipe”:

Mango Lassi

1 cup plain nonfat yogurt (not Greek)

1-2 cups thawed frozen mango

3/4-1 cup milk

Throw everything into a blender, and mix together until the liquid becomes creamy and smooth. Pour into a cup, and drink right away–the lassi is best served cold.

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Pumpkin Bread

Posted on October 2, 2013 by Emily Wasserman

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Every Fall when I was little, my mom would make pumpkin bread. Some years she would get bored and “experiment” by adding chocolate chips or nuts, or by sprinkling a hearty helping of sugar and cinnamon on top of the loaf. But my favorite version was always the one without the extra ingredients. I loved the taste of pumpkin, cinnamon and nutmeg, and I still remember the way the house smelled as the bread baked. Even now when I smell pumpkin, cinnamon and sugar, there’s something vaguely familiar and comforting about it.

When I was on the phone with my mom the other day, she mentioned that she was making a loaf of pumpkin bread. I had been craving pumpkin, so I decided to take matters into my own hands. I wanted to make my own pumpkin bread, but not just any loaf: I wanted it to be dense, sugary and slightly spicy. The best loaves I’ve ever tasted have a super moist crumb, and I wanted to achieve this in my baking.

Luckily, it turned out exactly the way I had hoped: The spices were well proportioned, the bread was moist and sugary, and the smells in my apartment as the loaf baked rivaled those of a Yankee Candle. Even though this might not be a good idea for health reasons, I also highly recommend indulging in a spoonful spoonfuls of batter pre-baking…If I could, I would use the batter as a topping on ice cream or other desserts. It was a treat in and of itself.

I brought the loaf to work today, and when I went to the kitchen to get my lunch, it had already disappeared. People came by my desk and told me how much they liked the bread, and I told them I’d bring another one, soon. This time I might follow old tradition and “experiment” by adding streusel on top…

Super Moist Pumpkin Bread (adapted from here)

Ingredients:

  • 3 cups Sugar
  • 3-⅓ cups flour
  • 2 teaspoons baking soda
  • ½ tablespoons baking powder
  • 1-½ teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 4 whole eggs
  • 1 can pumpkin (15 oz.)
  • 1 cup vegetable oil
  • 1 cup water
  • 3 strips aluminum foil

Directions:

Add wet ingredients (eggs, pumpkin, oil, water) to the dry ingredients all at once.

Mix well with a mixer till smooth.

Grease 3 loaf pans (9×4) and pour equal amounts of batter into each pan. Alternatively, you can use one larger (and deeper) pan like I did, and pour about 3/4 of the batter in. But you will still have some left over.

Bake at 350 degrees for 45 minutes to an hour. You’ll know it’s ready when the top starts cracking and a toothpick comes out clean.

Set out to cool for about 5 minutes.

Here’s the trick on keeping it super moist:

After letting it cool for about 5 minutes, take out a roll of aluminum foil. Pull out a large piece and then turn over the pan to drop one of the loaves right smack in the middle. Quickly fold the foil over (taking care not to burn the crap out of your fingers) and secure very tightly. Then set aside and let it cool off while being wrapped in the foil. Repeat and do the same to the other two loaves.

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Sour Cherry Pie and First Signs of Fall

Posted on September 20, 2013 by Emily Wasserman

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Fall might be my favorite season in Chicago. I love when the air gets crisp, the leaves start changing colors, and the whole city takes on a golden glow. Last year, I wasn’t prepared for the weather–in St. Louis, fall happens gradually, and you ease into the cold. In Chicago, fall sneaks up on you, and takes you by surprise. For some reason, I like this better.

But fall in Chicago also means rain–and a lot of it. I went out this morning to meet someone for coffee, and the puddles were already up to my ankles. I carry an umbrella, but sometimes it feel more like decoration: between the gusts of wind (it’s called the Windy City for a reason) and the sheer amount of rain, it doesn’t provide much protection.

So it’s nice when you find a place like First Slice Pie Cafe. When I walked through the door, it felt like coming home. The cafe was warm and welcoming, a selection of delectable baked goods were displayed prominently on the counter, and a glass case filled with a dozen pie varieties beckoned me over. I was in pie heaven. Did I mention that I could smell the butter and sugar two blocks away?

I had a hard time deciding between Traditional Apple and Michigan Sour Cherry. But when the barista said the Sour Cherry was the house specialty, my decision was made. I am not usually a huge fan of cherry pie, but this was hands down the best pie I’ve ever tasted in my life. I’m not exaggerating!
The cherries were plump and fresh, the crust was buttery and flaky, and there was the perfect amount of sugar dusted across the top. Just thinking about it makes me want another slice.

On my walk back to the train, I spied some fall leaves in a tree.

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A Weekend of Food Firsts

Posted on September 17, 2013 by Emily Wasserman

IMG_0310 The first time I tried  Jeni’s Splendid Ice Creams, I was visiting a friend in Columbus, Ohio. Knowing my love for ice cream, he introduced me to the shop in the city’s “Short North” district. From the second I tried Pistachio and Honey, I was hooked.

I spent the next two years searching for Jeni’s in cities I lived in. I scoured grocery store frozen food aisles, and even looked up what specialty shops carried the ice cream. When you find something good, it’s hard to live without it…Especially if it goes by the name “Salty Caramel” or “Blackberry and Sweet Corn.”

This past weekend, Jeni’s opened its first store in Chicago. I rode three trains and traveled for a little over an hour to get to the shop, but it was completely worth it…Even seeing the sign outside made me happy.

Part of the reason I love Jeni’s is because the employees let you sample every flavor. I realized over the weekend that I’ve tried most of them, except one: Loveless Biscuits + Peach. The flavor was named after a restaurant in Nashville famous for its delicious, homestyle biscuits, and is made with real Georgia peaches. I love the way the salty, buttery flavor of the biscuits compliments the sweet, juicy flavor of the peaches. I ordered a scoop, along with my longtime favorite, Pistachio and Honey.

IMG_0311As if one food adventure weren’t enough, I also traveled an hour and half on Sunday to meet my friends Anna and Jacob for brunch at Lula Cafe. I heard very good things about Lula from friends and native Chicagoans, and I wanted to try the food for myself.

Needless to say, I was not disappointed. I ordered the multigrain griddle cakes with peach compote and cinnamon butter. Little grains of candied buckwheat were sprinkled on top, and the cakes were drizzled with honey. I also split cheese and zucchini quesadillas with Anna and Jacob, which were amazing.

IMG_0313I don’t eat meat, but I was tempted to order what Jacob ordered: Smoked Duck Sope with plum salsa, black beans, goat cheese and a soft-boiled egg.

IMG_0315You know you’re at a good restaurant when everyone is eying each others food. The dishes at Lula are artfully presented, and you can tell that the ingredients are fresh. Even though I ordered heavier brunch fare, I didn’t feel overly full or weighed down afterward. I even had room to try food at the Logan Square Farmers Market, where we went after brunch.

IMG_0317I had never been to the market, but I liked it even more than the one in Evanston. There were more local farmers and vendors who were selling unusual (yet delicious) products: We tried everything from garlic basil butter on baguette to dehydrated apple cinnamon kale chips.

We also saw a pumpkins on a stick, which I’m still trying to make sense of…

IMG_0318I’m excited for more food adventures in the weeks to come.

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Challah French Toast

Posted on September 13, 2013 by Emily Wasserman

DSCN3352I’ll never forget the first time I tried Challah French toast. I was eight years old, and my family went out for Sunday breakfast at a local delicatessen, Pumpernickles. Besides having the most delicious chocolate upside-down cupcakes, rugelach and sugar cookies, they also had some of the best French toast I had ever tasted. It was crispy and golden on the outside, moist and custardy on the inside, and sprinkled lightly with powdered sugar. The French toast my mom usually made was thinner–she used whatever bread we had around the house. But the slices of bread at Pumpernickles were thick and eggy, and each bite of toast seemed to melt in my mouth.

I had some leftover Challah from this past weekend, and I decided to put it to good use. I had never actually made my own Challah French toast, but I figured it was a rite of passage: I order it so often in restaurants, it was time I learned how to make it myself.

I used Ina Garten’s recipe, partly because it’s Ina, and partly because the recipe looked the most straightforward. Whisk some eggs, milk and honey together, slice up the Challah, and let it absorb some of the egg-milk mixture. Heat up a frying pan, fry the slices until they’re golden brown, and then enjoy with some maple syrup and/or powdered sugar. It couldn’t be simpler, or more delicious.

DSCN3354I did make one change to Ina’s recipe, mostly in the name of health. I decided to substitute another tablespoon of vegetable oil instead of butter for frying. I know to some this is French toast sacrilege. But trust me when I say, the toast will turn out every bit as flavorful.

I hope you enjoy this recipe as much as I did! I might start making a fancy breakfast for myself once a week–the old milk and cereal routine gets boring after a while. So stay tuned for more recipes, coming soon…

Challah French Toast (adapted from Ina Garten’s Challah French Toast recipe)

Ingredients:

6 large eggs
1 1/2 cups milk
1 teaspoon grated lemon peel
1/2 teaspoon pure vanilla extract
1 tablespoon good honey
1/2 teaspoon kosher salt
1 large loaf challah or brioche bread
Vegetable oil

To serve:

Pure maple syrup
Sifted confectioners’ sugar

Directions

In a large, shallow baking pan, whisk together the eggs, milk, grated lemon zest, vanilla, honey, and salt. Slice the challah in 3/4-inch thick slices. Soak as many slices in the egg mixture as possible for 5 minutes, turning once.

Heat 2 tablespoon oil in a very large saute pan over medium heat. Add the soaked bread and cook for 2 to 3 minutes on each side, until nicely browned. Fry the remaining soaked bread slices, oil as needed, until it’s all cooked. Serve hot with maple syrup, and/or confectioners’ sugar.

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The End…and the Beginning

Posted on August 31, 2013 by Emily Wasserman

I’m finally finished with my Master’s program. I had my last two classes on Monday and Tuesday, and I’ve spent the last few days saying goodbye to teachers, classmates and friends. Everyone in my graduating class keeps announcing on Facebook that they’re a “Master,” which seems weird…Until I realize that technically, I’m a “Master,” too.

When I look back at the last year, I can’t believe how much happened. Since I moved to Chicago, I cut off half my hair, made an impulsive trip to France, traveled to Madison to learn about ice cream science, and learned how to navigate the city. I made friends that I want to keep for the rest of my life, and worked with teachers that helped me become a better journalist and writer. But a culmination of everything–the people I met, choices I made, and lessons I learned–are the things that will help me moving forward.

1For my final project for my photojournalism class, I shadowed a local baker, Dennis. Dennis makes bread in his basement, and sells his creations at the Evanston Farmers’ Market with his wife. I highly recommend that you stop by the market and buy a loaf if you’re ever in Evanston on a Saturday morning. (Word to the wise: They also sell amazing cinnamon rolls that are handmade on Saturday morning and still warm when you bite into them. But they usually sell out by 8:30 or 9, so get there early.)

14I loved watching Dennis make bread, and smelling the loaves as they came out of the oven. The basement was hot, but I barely noticed–and I think Dennis forgets most of the time, too. It made me realize that when you love doing something, all the little things seem to fade away. In the future, I want to incorporate the same passion and drive I saw when I watched Dennis make bread.

61310I was glad I got the opportunity to meet Dennis, and who knows? Maybe one day I’ll have my own baking operation, too.

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Going Back to France

Posted on July 18, 2013 by Emily Wasserman

DSCN3316I’ve always wanted to get on a plane, and get away at a moment’s notice. But it seemed to me that you needed time and money to do these things- and I didn’t have much of either.

Then, I found myself with a little extra money, and a little extra time.

So I left for France for a week.

DSCN3161In terms of impulsive life decisions, this topped the list. I said to my friend Lyndsey, “I’ve never done something like this before,” and she responded, “All the more reason to do it.” I felt a (not so cheap) thrill buying the plane ticket, and the high didn’t wear off until a few days before I left. Then I was nervous- was I making the right choice? I was taking a week off from classes, traveling alone, and meeting a person I had only known for a few weeks.

But luckily, things turned out well for the most part. My teachers were understanding, I finally got to visit France during July, and got to know this new person better throughout the trip.

I’m still trying to make sense of it all, though. Something I’ve learned from traveling is that the plane ride home is the hardest. Not because you’re tired (which you inevitably are), or because you miss the place you just came from (unless it was horrible, you probably will). It’s because you still can’t make sense of everything. The experience is a puzzle piece in your life, and you don’t really know how it fits in yet.

DSCN3111But like every good trip, this one made me realize more about myself, and brought me clarity. I learned that while I love France, America will probably be my home for a while. I met people throughout my trip that made me realize that wherever you go, there are guardian angels. And the most important thing I realized is that when things don’t go exactly to plan, there’s a better plan out there, anyway.

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Paris as seen from Sacre Coeur.

Paris as seen from Sacre Coeur.

The highlight of my trip was visiting Giverny. I’ve wanted to go to Monet’s gardens for as long as I can remember. I was so excited as I sat in the Gare Saint Lazare, waiting for the train to take me to Normandy. The French countryside is beautiful, and even while I appreciate the aesthetic value of Paris, nothing can compare with what I saw at Giverny.

DSCN3229DSCN3195DSCN3198DSCN3224The day after visiting Giverny, I went to L’Orangerie museum in Paris to see Monet’s paintings. I would recommend this to anyone who loves Monet, but maybe try to do it in reverse order: start with the museum, look at his paintings, and then go to Giverny. It’s amazing to compare the paintings with the gardens in real life.

DSCN3228DSCN3231DSCN3237DSCN3242Throughout my time at Giverny, I felt completely at peace. I was all alone, because my friend was busy with family for the day. But in the end, this ended up being exactly what I needed. I took a hike in the hills, I looked out over the town, and I experienced a part of France that I never have before.

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DSCN3265DSCN3270DSCN3273DSCN3277And then, of course, there was the food…I ate a tarte aux fraises (strawberry tart) almost everyday of the trip, and I tried a new pastry in the Marais called a “cigare.” It was rolled like a cigar and filled with nuts and honey. It tasted almost the same as baklava.

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Tarte aux fraises

I still don’t know what the future holds, or what this trip means in the grander scheme of things. But as the French say, “c’est la vie.” And for now, that’s okay.

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Sunday Night Dinner: Seared Tofu with Sugar Snap Peas

Posted on June 3, 2013 by Emily Wasserman

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Sunday night dinners are usually hit-or-miss; because I’m at home doing avoiding work, I try to find an ambitious recipe that takes a while to make. It’s my treat to myself after a long day of studying…At least, that’s what I tell myself as I’m eating it.

But then there are nights when I want something fresh and simple. The thought of rolling out a pastry crust or creating an elaborate casserole is almost too much to bear, and so I gravitate toward easy recipes with minimal steps involved.

Tonight was one of those nights. I invited my friend Lyz over for dinner, and she played sous chef as we made tofu stir fry with sugar snap peas. Because Lyz is a vegetarian, and I don’t eat meat, we’re always on the lookout for quick, simple recipes that are vegetarian (and wallet) friendly.

If, like me, you’re a little freaked out by the word “tofu,” or your only encounter with it was as a seven-year-old watching Doug Funnie, never fear! This recipe is relatively straightforward, and sounds more intimidating than it is.

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I’ve never cooked tofu before, so there was a bit of a learning curve: The first step of the recipe tells you to drain the tofu between two plates, which seemed bizarre. It even told me to put a “weight” on top of the plate to squeeze out excess liquid. I used a new bottle of olive oil, which teetered precariously over the top of the china plate. Lyz and I were surprised at how sturdy the tofu was, and how much liquid actually drained out.

We cut up the slices of tofu, placed them in piping hot peanut oil, and then seared them for a few minutes before adding the vegetables and sauce. The standout ingredient in this recipe is definitely the sauce; Lyz and I substituted peanut for the fish sauce, and it still tasted delicious.

If you don’t already own peanut and sesame oil, I would highly recommend buying a small bottle. I’ve always shied away from cooking Asian food at home because of all the sauces involved, but then I realized that a small investment in the sauces would pay off; you can create a variety of dishes (including stir fries) with the oil. And more than olive or vegetable oil, it will give your food a distinct, nutty flavor.

Lyz and I were proud of the finished product. It took a little longer than we expected to cook the tofu (we put all the slices into the pan at once), but all the waiting was worth it. The recipe makes enough for two, plus leftovers you can bring to work/school for lunch the next day.

Seared Tofu with Sugar Snap Peas (from The New York Times “Diner’s Journal”)

  • 1 14-ounce package extra-firm tofu
  • 4 large garlic cloves, grated
  • 2 small jalapeño chiles, seeds and veins removed if desired, thinly sliced
  • 1 1/2 tablespoons soy sauce
  • 1 1/2 teaspoons grated ginger root
  • 1 1/2 tablespoons fresh lime juice, more to taste
  • 1 1/2 teaspoons toasted (Asian) sesame oil, more for drizzling
  • 1 1/2 teaspoons peanut oil
  • 1 teaspoon honey
  • 2 tablespoons peanut oil, more if needed
  • 6 ounces sugar snap peas, trimmed and thinly sliced
  • 3 scallions, thinly sliced
  • Sesame seeds, for serving
  • Cooked rice, for serving
  • Chopped basil, for serving
Method
  1. Drain tofu, wrap it with a clean dish towel or several layers of paper towels and place on a rimmed plate; top with another plate and a weight (a can works). Let drain further.
  2. Meanwhile, make the sauce: In a small bowl, combine garlic, chiles, soy sauce, ginger, lime juice, sesame oil, peanut oil and honey.
  3. Unwrap tofu and cut crosswise into 3/4-inch-thick slices. Pat slices dry.
  4. Heat a large skillet over high heat until very hot, about 5 minutes. Add peanut oil and let heat for 30 seconds, then carefully add tofu. Don’t touch tofu for 2 to 3 minutes, letting it sear until golden brown. Flip and sear for another 2 to 3 minutes. Move tofu to one side of pan (or stack pieces on top of one another to make room in pan), then add sugar snap peas, scallions and, if needed, a few drops more peanut oil. Stir-fry vegetables until they start to soften, 1 to 2 minutes. Add sauce and stir well, cooking until peas are done to taste, another minute or 2. Spoon sauce all over tofu, unstacking it if necessary.
  5. Sprinkle sesame seeds over tofu and vegetables and serve over rice, sprinkled with  basil.
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