Notes: This creamy dressing tastes as smooth and rich as one made with mayonnaise, but it is far leaner and higher in protein. Serve it as a dip for raw vegetables or as a salad dressing. Chill airtight up to 1 week.
1 package (12 to 16 oz.) water-packed soft or aseptic-packed silken tofu
1 cup seasoned rice vinegar
2 cloves garlic, peeled
1/3 cup coarsely chopped fresh cilantro
1/4 cup thinly sliced green onions (including tops)
3 tablespoons honey
2 teaspoons Asian (toasted) sesame oil
2 teaspoons low-sodium soy sauce
1/2 teaspoon hot chili flakes
How to Make It
Drain tofu in a colander for about 5 minutes, then pat dry with paper towels.
In a food processor or blender, combine tofu, vinegar, garlic, cilantro, green onions, honey, sesame oil, soy sauce, and chili flakes. Whirl until very smooth.