Sesame Tofu Caesar Dressing

Submitted by loveleesmile

"Ok... so I am a little obsessed with Ming Tsai as of late. Just bought his cookbook and have been posting recipes. I love Caesar salad. This recipe is great--no raw egg to worry about."

 

• Ready In: 1hr
• Ingredients: 10
• Yields: 12 cups

ingredients

• 2 cups extra virgin olive oil
• 2 tablespoons extra virgin olive oil
• 16 large garlic cloves (about 2 heads)
• kosher salt & freshly ground black pepper
• 4 anchovy fillets
• 6 black olives, pitted
• 1⁄3 cup Dijon mustard
• 6 ounces silken tofu, drained
• 2 lemons, juice of
• 1 tablespoon sesame oil

directions

1. Heat a sauté pan over medium heat. Add the 2 tablespoons of oil and swirl to coat the pan. Add the garlic, season with salt and pepper, and sauté until the garlic is lightly brown, 2 to 3 minutes.
2. In a food processor combine the garlic, anchovy fillets, olives, and mustard and purée until smooth. Add the tofu and lemon juice and purée. With the machine running, drizzle in the remaining 2 cups of olive oil and the sesame oil. Correct the seasoning with salt and pepper. Use or store. Lasts 2 weeks, refrigerated.