Ginger-Sesame Tofu Sauce by Deborah Madison

KateL's Note:

Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 8

Yield: 1.0 cup

• 1 tablespoon fresh ginger, chopped
• 1 tablespoon jalapeno chile, seeded and chopped
• 1 garlic clove
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon tahini or 1 tablespoon sesame paste
• 1 teaspoon dark sesame oil
• 3 tablespoons fresh lime juice
• 4 ounces silken tofu
• 1/4 teaspoon salt, plus more to taste
• fresh ground pepper, to taste

Directions:

1. Put the first 7 ingredients (through the lime juice) in the small bowl of a food processor and process until well blended, about 2 minutes.
2. Add the tofu, 1/4 teaspoon salt, and continue processing, stopping once or twice to scrape down the sides, until you have a smooth, green-flecked sauce.
3. Taste for salt and season with pepper, to taste.
4. If sauce is too thick for your taste, or it thickens in the refrigerator, thin it by whisking in water as needed.