Makes 1 1/2 cups
High in protein and low in calories, this versatile dip is great with a wide variety of snacks and appetizers.
8 ounces fresh tofu
3 level tablespoons white miso
2 tablespoons brown rice vinegar
2 tablespoons sesame oil
1-2 cloves garlic, sliced
1 tablespoon rice malt syrup
3 tablespoons minced fresh onion, or 2 tablespoons dried |
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Place tofu in boiling water to cover. Turn off heat, cover, and let sit a few minutes. Remove tofu and cool briefly in cold water. Crumble tofu into a blender along with all remaining ingredients except the onion. Blend until smooth. (It may be necessary to stop the blender and scrape down the sides with a spatula. If mixture is too thick, add a little water or plain soymilk.) Stir in onion. Refrigerate dip for two hours to allow flavors to heighten. Serve as a dip for chips or raw vegetables, or as a spread on crackers or rice cakes.
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