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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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 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.
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