• 1 package (16 oz.) silken tofu
  • ½ cup rice wine vinegar
  • 2 cloves garlic, peeled
  • 1/3 cup fresh cilantro, coarsely chopped
  • ¼ cup green onions (about 2 including tops), thinly sliced
  • 3 Tbsp honey
  • 2 Tsp toasted sesame oil
  • 2 Tsp low-sodium soy sauce
  • ½ Tsp crushed red pepper


Drain water from tofu container and pat tofu dry with paper towel. Combine all ingredients into a food processor or blender and blend until very smooth. Drizzle over salads or serve as a dip for raw vegetables. Chill airtight in the refrigerator for up to one week.

Makes ~20 servings
Serving Size: 2 tablespoons


Calories 34.4
Fat 1.0g
Saturated Fat 0.1g
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.2g
Cholesterol 0mg
Sodium 114mg
Potassium 3.8mg
Carbohydrate 5.1g
Fiber 0.1g
Sugar 4.8g
Protein 1.1g

Modified from