Ginger-Miso Tofu Dressing

From EatingWell: Summer 2002 — Subscribe Now!

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.

About 1 1/2 cups

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

Ingredients

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

Preparation

Combine all ingredients in a blender; blend until smooth. Thin with more water, if desired.

Tips & Notes

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

Per tablespoon: 10 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 1 g protein; 0 g fiber; 66 mg sodium; 7 mg potassium.

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