Creamy Asian Dip

This dip can be made up to 2 days ahead. Cooking time is actually time spent in the refrigerator. Perfect with a crudite platter. From "Vegetable Love" by Barbara Kafka

• Ready In: 1 hr 20 mins
• Yields: 2 cups

Ingredients

• 9  ounces firm tofu
• 1⁄2 ounce  peeled fresh ginger, cut into small pieces (1 tablespoon)
• 3⁄4 teaspoon wasabi paste
• 3  tablespoons soy sauce (preferably tamari)
• 2 -3  tablespoons  toasted sesame oil, to taste
• 2 -3  tablespoons  rice wine vinegar, to taste
• 1  cup  loosely packed cilantro leaf, plus 1/4 cup chopped cilantro
• 2  tablespoons  coarsely grated peeled daikon radishes or 2  tablespoons  very thinkly sliced fennel bulbs

Directions

1. Place all ingredients except the chopped cilantro and daikon or fennel in blender or food processor; add 2 tablespoons water and process until very smooth. Refrigerate at least an hour to let flavors develop. Stir in chopped cilantro.
2. The dip may be made up to 2 days ahead. Just before serving, sprinkle with the daikon or fennel. Serve with an assortment of raw vegetables.