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Spicy And Crunchy Low Cal Tofu Dip

Budget.Gourmet's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Gourmet

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