Spicy And Crunchy Low Cal Tofu Dip Recipe
Summary
Ingredients
1-2 medium cloves garlic, peeled
1 tablespoon minced fresh ginger
1/4 cup soy sauce
2 tablespoons sesame oil
1 tablespoon rice vinegar
10 ounces firm tofu
1 6-ounce can water chestnuts, finely chopped
3 tablespoons thinly sliced scallions
Directions
Place the garlic and ginger in the bowl of a food processor fitted with a steel chopping blade and pulse until the garlic is cut into small pieces.
Add the soy sauce, sesame oil, rice vinegar, and tofu, and process until very smooth, scraping down the sides of the bowl as needed.
Add the water chestnuts and scallions, and process just until blended.
Scrape the sauce into a bowl, cover, and refrigerate 1 hour.
It will keep for 2 weeks.
Add the soy sauce, sesame oil, rice vinegar, and tofu, and process until very smooth, scraping down the sides of the bowl as needed.
Add the water chestnuts and scallions, and process just until blended.
Scrape the sauce into a bowl, cover, and refrigerate 1 hour.
It will keep for 2 weeks.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
