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Ginger-Miso Tofu Dressing

:  Summer 2002

Your rating: None Average: 3.6 (7 votes)

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.


READER'S COMMENT:
"This was excellent! Made with bottled ginger from Chinese grocery. Later made with fat-free yogurt swapped for the tofu. "
Ginger-Miso Tofu Dressing Recipe

Makes: About 1 1/2 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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Preparation

  1. 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.

Exchanges: Free Food


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Make ahead instructions
Type of Dish
Salad dressing
Ease of Preparation
Easy
Ethnic/Regional
Asian
Total Time
15 minutes or less
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Servings
8 or more
Main Ingredient
Vegetarian, soy
Preparation/ Technique
No-cook
Meal/Course
Brunch
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
Summer 2002
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