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.
This is a really good dip/salad dressing recipe! I didn't have enough honey so I only used about 2.5 tbsp. and it still came out pretty sweet. Not *too* sweet mind you (I'm still giving it four stars) but next time I might just put in one tbsp. Will definitely make it again though!
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.
This went together pretty quick and easy, but in my opinion there is too much seasoned rice vinigar. I am going to try using half as much next time. I do like the fact that it is healthy and low in calories and fat.
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