Ginger-Miso Tofu Dressing

Ginger-Miso Tofu Dressing

2 Reviews
From: EatingWell Magazine, Summer 2002

Mellow white miso adds a pleasing savory sweetness to this creamy ginger dressing that partners perfectly with mixed green salads, slaws or grain salads. It is also great spooned over cooked asparagus.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • ½ cup low-fat firm silken tofu, (4 ounces)
  • 3 tablespoons rice vinegar
  • 3 tablespoons white (shiro) miso, (see Ingredient note)
  • ¼ cup water
  • 2 tablespoons chopped fresh ginger
  • 2 teaspoons canola oil
  • 1 clove garlic, crushed and peeled


  • Active

  • Ready In

  1. Combine all ingredients in a blender; blend until smooth. Thin with more water, if desired.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days. Stir or shake before using.
  • Ingredient Note: Made from fermented soybeans, miso is a common ingredient in Japanese cooking. There are different types of miso, in shades ranging from white and yellow to reddish brown and dark brown. Available at health-food stores and Japanese markets.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 11 calories; 1 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 66 mg sodium; 7 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

Reviews 2

July 20, 2012
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By: EatingWell User
Creamy and good I also used bottled organic ginger from wholefoods but only used 1 tsp of flax seed oil instead of the canola. Pros: Delicious
March 29, 2010
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By: EatingWell User
This was excellent! Made with bottled ginger from Chinese grocery. Later made with fat-free yogurt swapped for the tofu.
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