Spicy And Crunchy Low Cal Tofu Dip Recipe

Summary

CuisineAmericanCourseSide Dish
MethodFreeze ChillVegetarianVegetarian
Main IngredientVegetableInterest GroupGourmet

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.

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