GINGER-SESAME TOFU SAUCE BY DEBORAH MADISON
Entered for safe-keeping, requesting my vegetarian friends to test this for me. From "This Can't Be Tofu!" by Deborah Madison. This has the texture of a thin mayonnaise, and can be drizzled on cubes of fresh tofu, over romaine salad or cole slaw, or over grilled fish or chicken (if you aren't vegetarian). Over sauteed vegetables this can add an unexpected accent.
Provided by KateL
Categories Sauces
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- Put the first 7 ingredients (through the lime juice) in the small bowl of a food processor and process until well blended, about 2 minutes.
- Add the tofu, 1/4 teaspoon salt, and continue processing, stopping once or twice to scrape down the sides, until you have a smooth, green-flecked sauce.
- Taste for salt and season with pepper, to taste.
- If sauce is too thick for your taste, or it thickens in the refrigerator, thin it by whisking in water as needed.
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