Creamy Asian Dip

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READY IN: 1hr 20mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 9
    ounces firm tofu
  • 12
    ounce peeled fresh ginger, cut into small pieces (1 tablespoon)
  • 34
    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
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DIRECTIONS

  • 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.
  • 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.
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