Makes approximately 1 1/2 cups
This dressing is delicious on tossed or pressed salads and is a favorite on hijiki or arame salads.
4 ounces fresh tofu
1 cup light sesame, canola, or safflower oil
1 1/2 -2 teaspoons toasted sesame oil
2 1/2 tablespoons brown rice vinegar
1 cup water
3 tablespoons sweet white miso
1 clove garlic
1 tablespoon rice malt syrup
1 tablespoon sesame seeds
Place tofu in a pot, cover with water, and boil 1 minute. Turn off heat and let tofu sit a few minutes. Remove tofu and cool briefly in cold water. Crumble tofu into a blender or suribachi along with all remaining ingredients except sesame seeds. Blend or mix until smooth. Toast seeds in a dry skillet by stirring constantly over medium heat for 2-3 minutes. Pour dressing into a bowl, mix in seeds, and chill slightly before serving.
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