Ginger Tofu Dip – Janet

Ginger Tofu Dip – Janet

9 ounces soft silken tofu, drained.
3/4-inch piece ginger, chopped.
1 small shallot, chopped.
1 garlic clove, crushed.
1 tablespoon soy sauce.
2 teaspoons rice vinegar. ( or champagne, red or white wine vinegar, whatever you have).
Add some finely chopped FRESH herbs to your taste.

Place all ingredients in a food processor (or blender) and process until smooth.

Serve with raw veggies to dip , or vegetable tempura

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