The recipe is quite delicious and will make a plain salad "pop" And given how rich and creamy it is, only 14 cal per Tblspoon is really surprising. Caution The recipe makes a lot. Since I am not sure how long it will keep, I gave half of it away.
Sesame Tofu Dressing
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.
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- Calories: 14
- Calories from fat: 26%
- Protein: 0.3g
- Fat: 0.4g
- Saturated fat: 0.0g
- Carbohydrate: 2.4g
- Fiber: 0.0g
- Sodium: 108mg
- Cholesterol: 0.0mg
- 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
- 1. Drain tofu in a colander for about 5 minutes, then pat dry with paper towels.
- 2. 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.
- Nutritional analysis per tablespoon.
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Sesame Tofu Dressing Recipe at a Glance
- COURSE: Appetizers, Dips/Spreads, Salad Dressings, Sauces/Condiments
- CONVENIENCE: Entertaining, Make-Ahead, No-Cook, Quick/Easy
- CUISINE: American, New American
- MAIN INGREDIENT: Tofu/Soy
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Fat, Low Sodium, Meatless, Low Saturated Fat
- COOKING METHOD: Blender, Food Processor
- PUBLICATION: Sunset