A thought struck me the other day. As adults, we spend the majority of our time working. For some people like me, add on study, and time seems to disappear.
In my field, women are so rare. Sometimes it feels like “it´s a man world…” But well, as the lyrics say “But it wouldn’t be nothing, nothing without a woman“. Those women who “survive” the toughness of the industry are not only intelligent but also have some special quality of confidence and `dominance´ in them. I know we are always talking about equality between male & female nowadays. However, let´s face the fact that in certain roles, women do face tougher choices than men. A lot of my friends (and myself), we do have hard choices to make. And at times, support from friends and family means a lot more than recognition at work. So, if your female friend or partner is working hard, give her a hug and encouragement. It means a lot!
Back to the main theme of this post, the featured ingredient is black sesame, which is richly in flavours. Black sesame seeds are higher in minerals then the lighter variety. In Asian belief, black sesame is known to nourish blood and strengthen kidney and liver. Words of caution though, try to find the real rustic black sesame seeds. Avoid the shiny ones, which are dyed black.
Today I am pairing these wonderful seeds with another healthy ingredient – tofu. The recipe is an unusual one; I am making black sesame tofu biscuit. The recipe is inspired by a popular Korean snack which my flatmate Sunny has kindly shared with me.
I have used organic whole-wheat flour instead of regular flour. It might be a bit harder to work with whole-wheat flour (the dough is a lot stickier). I go crazy and do a lot of free-form shape. The result is really nice. The biscuits are crunchy and have that nutty wholesome quality I´ve been looking for.
Ingredients (made quite a bit of biscuits. A small lunch box full)
200g tofu (I used the semi hard one, silken tofu may work well)
1.5 cup and a little more whole-wheat flour
4 tbp sugar
3 tbp black sesame seeds
½ tsp baking powder
1 tbp sesame oil
2 tbps unflavoured oil (soya or corn oil)
Mash the tofu. Place it into a colander and put over a bowl for 30 mins to drain as much excess water out as possible.
In a bowl, mix flour, mashed tofu and all other ingredients together until well-combined. Wrap the dough in plastic wrap and chill in the fridge for at least 2 hours.
In a lightly floured surface, roll the dough out as thin as possible (it might be hard with the whole-wheat. Just be patience and pat the dough out as you go). Cut into bite-sized shapes.
Place the biscuits onto baking tray , which has been lined with baking paper. Bake in preheated 180C for around 15-20 mins (see notes). Cool on a rack and store in air-tight container.
* When baking these biscuits, do check our oven after 15 mins of cooking. It requires a bit of trial to get the right crispiness. Remember that whole-wheat flour tends to brown quicker as well. I think I baked mine for around 17-20 mins, but it also depends on your oven.
*You can try different flavours. I am thinking to make a savoury version with sesame and roasted seaweed.