Ingredients 1-12 ounce package Mori-Nu Soft Silken Tofu
½ cup rice vinegar
2 cloves of peeled minced garlic
⅓ cup coarsely chopped fresh cilantro
¼ cup thinly sliced green onion including tops
2 tablespoons honey1 teaspoon ponzu
1 teaspoon Kombucha (fermented tea blend)
1 teaspoon soybean oil
1 teaspoons Asian (toasted) sesame oil
2 teaspoons low sodium soy sauce
1 teaspoon hot chili flakes
Instructions Drain tofu for 5 minutes.
In a blender or food processor combine all ingredients and blend until smooth.
Serve immediately over shredded cabbage salad.
Notes This creamy dressing tastes as smooth and rich as one made with mayonnaise, but is far leaner and higher in protein. Serve it as a dip for raw vegetables or as a salad dressing.
Yield 2 ½ - 3 cups
By Chef Patti Weidner, Hy-Vee, Des Moines
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