Creamy Tofu Sauce Recipe

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Adapted from Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 4 to 6 servings
Makes: 1 cup

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Ingredients

  • 1/4 to 1/3 large block silken or firm tofu, about 4 ounces

  • 2 teaspoons sweet, light miso, preferably Saikyo miso

  • Pinch salt

  • Drop of mirin

Directions

  1. Fill saucepan with water and bring to vigorous boil over high heat. Add tofu and cook for 2 minutes. With slotted spoon, remove tofu to colander. When cool enough to handle, squeeze out some moisture. It is fine to mash up tofu a bit while doing so.

  2. Place tofu in food processor or blender and process until smooth. Scrape down sides of bowl, add miso, mix until smooth. Season with salt and mirin and pulse again until creamy. Scrape down sides of bowl as necessary.

  3. Transfer to glass jar, cover with tight-fitting lid, and store in refrigerator for up to 3 days.

Special Equipment

Food processor or blender

This Recipe Appears In

Nutrition Facts (per serving)
20 Calories
1g Fat
1g Carbs
2g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 20
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 94mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 2g
Vitamin C 0mg 0%
Calcium 54mg 4%
Iron 0mg 2%
Potassium 29mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)