Raw Tofu and DaikonPosted: June 13, 2009
This little appetizer/salad turned out really well. It’s just some raw tofu cut into small triangles with a heaping pile of shaved daikon on top, and drizzled with some sesame oil, sesame seeds, and vinegar (rice vinegar would probably be best, but we only had cider vinegar in the house). We had the last of Tina’s carrot ginger dressing on the side to perk up the tofu.
I think we’ve mentioned that dressing a couple times now. Here’s something approaching a recipe:
Carrot Ginger Dressing
a few carrots (peeled and chopped)
You just process all of these together in the food processor. We tend to play it a little loose with the proportions – you just sort of adjust to taste. Obviously, the garlic and ginger are powerful flavors, so you should start on the lighter side with them and work your way up. The liquid ingredients can be used in moderation too – start with a Tbsp of each and then just keep adding until you get the taste and consistency you want.