Ingredients
- 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
Directions
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
Nutrition
| 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 MyRecipes.com
