Tahini Sauce (Cusumano)

This tahini sauce sneaks in mashed tofu alongside the sesame paste, which adds creaminess and protein without changing the flavor profile. Mixed with yogurt, water, ground ginger, and black pepper, it’s a versatile no-cook sauce that comes together in minutes.

The tofu is the clever addition here. It stretches a small amount of tahini into a larger batch of sauce while keeping it thick and scoopable. You won’t taste the tofu specifically, but you’ll notice the sauce is creamier and lighter than a straight tahini-and-water mix.

Ground ginger gives the sauce a warm, peppery kick that pairs especially well with fresh tofu, steamed vegetables, and grain bowls. It’s an unexpected but welcome departure from the usual lemon-garlic tahini.

Kitchen Tips

• Mash the tofu completely until smooth. Any lumps will show up in the finished sauce as grainy bits.
• Adjust the water a tablespoon at a time to get the consistency you want. Thicker for a dip, thinner for a drizzle.
• Use silken or soft tofu for the smoothest result. Firm tofu can be used but needs more mashing.
• Store in the fridge for up to 3 days. Stir before serving since it thickens as it sits.

Variations

• Add a clove of minced garlic and a squeeze of lemon juice for a more traditional Middle Eastern tahini flavor.
• Stir in a teaspoon of soy sauce for an umami-rich version that works well over rice and stir-fries.
• Swap the ground ginger for fresh grated ginger for a sharper, more vibrant heat.