Prep 5 mins
Cook 0 mins
This spicy, gingery dressing has a smooth creamy texture due to pureed silken tofu. Mmmmm.....
- 4 ounces silken tofu
- 2 tablespoons light miso
- 1 tablespoon rice vinegar
- 1 tablespoon chopped scallion
- 2 teaspoons grated gingerroot
- 1⁄3 cup orange juice
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon dark sesame oil
- Combine all of the ingredients in a blender or food processor and puree until smooth.
- Coverd and refrigerated, this dressing will keep for about a week.
What an easy & versatile recipe! For guests I might have made it just as shown, but for myself, trying to keep it as healthy as possible, I substituted the following....Firm SprouTofu for the Silken Tofu, omitted the O.J. and Sugar and substituted powdered Xylitol to taste, and omitted the oil. I did use 1 oz of additional tofu and also added 1.5 oz of water to this recipe because of the omitted O.J.
Thanks Sharon, I really like this - love anything I can use silken tofu in! I didn't have any scallions but could see how they would make this even better. A little on the sweet side, I added a little too much OJ I think. I got 1 full cup and have enough for tomorrow night's salad. Thanks again! (Had this salad along with a stir fry using your sauce recipe #37310 )
Like Barb, I had to use medium miso. Also, the sesame oil that I have just says sesame oil, so I don't know if it's considered dark or not. Severed some of it on a salad of "Italian" greens, sliced oranges, scallions & sliced almonds. Had some more drizzled over a chunk of iceberg lettuce. I look forward to enjoying this many times again.