CREAMY ASIAN DIP

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Creamy Asian Dip image

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

Provided by cookiedog

Categories     Asian

Time 1h20m

Yield 2 cups

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 233.2, Fat 19, SaturatedFat 3, Sodium 1528.1, Carbohydrate 5.2, Fiber 1.7, Sugar 1.4, Protein 13.6

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