Sesame Ginger Dressing

I doubled it and subbed a few things. I did 4 Tbsp olive oil, 6 Tbsp sesame oil, 4 Tbsp soy sauce, 4 Tbsp maple syrup, 3 Tbsp rice vinegar, 1/2 tsp ginger powder, and 1/2 tsp garlic powder. It made enough dressing for 4 Bibibop style tofu, rice, n veggie bowls. Each bowl got about 2 1/2 small ladlefuls of dressing. It was really good - I'd make it again for sure!

It's much easier to dump everything in a blender. No need to chop anything. Yum!

I make this pretty much every week. It's 99% shelf stable (except for coconut aminos), so I keep it on a jar on the counter. Make sure you check the jar to make sure the lip is clean, and don't let it sit there forever (obviously). If you don't have tahini, use sunflower butter or a really soft nut butter, or it won't mix well. Shake vigorously. I like to add a little extra of the rice vinegar for a nice bite. Absolutely delicious!!

Doubled the recipe and added 1/2 cup soaked cashews to use for vermicelli bowls.