Spicy And Crunchy Low Cal Tofu Dip
|Garlic clove||2 Medium, peeled|
|Minced ginger||1 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sesame oil||2 Tablespoon|
|Rice vinegar||1 Tablespoon|
|Firm tofu||10 Ounce|
|Canned water chestnuts||6 Ounce, finely chopped (1 Can)|
|Thinly sliced scallions||3 Tablespoon|
Place the garlic and ginger in the bowl of a food processor fitted with a steel chopping blade and pulse until the garlic is cut into small pieces.
Add the soy sauce, sesame oil, rice vinegar, and tofu, and process until very smooth, scraping down the sides of the bowl as needed.
Add the water chestnuts and scallions, and process just until blended.
Scrape the sauce into a bowl, cover, and refrigerate 1 hour.
It will keep for 2 weeks.