Barbara Kafka

Creamy Asian Dip

(from Vegetable Love, page 435) 

I use tofu "pillows"the smallish ravioli-shaped pieces. A similar amount of regular tofu can be substituted. Serve as a sauce with lightly cooked vegetables. 

3 tofu pillows (3 ounces

½ ounce peeled fresh ginger, cut into small pieces

1 cup loosely packed fresh coriander (cilantro) leaves

¾ teaspoons wasabi paste

3 tablespoons tamari soy sauce

2 to 3 tablespoons toasted sesame oil, to taste

2 tablespoons water

2 to 3 tablespoons rice wine vinegar

¼ cup chopped fresh coriander leaves

Place all ingredients except chopped coriander in a blender or food processor and process until very smooth. Refrigerate for at least an hour to let flavor develop. Just before serving, sprinkle with daikon radish or fennel. May be made up to 2 days ahead.

 Makes 2 cups

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