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Wasabi “Mayo”
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Description
This Asian-inspired condiment with a kick has the creamy texture of mayonnaise, but is actually made with tofu! It’s flavorful, it’s versatile, and best of all, it’s ridiculously healthy! I’ve been eating it on everything for weeks.
Ingredients
- 1 package (about 12 Oz. Package) Silken Tofu, Drained
- 3 stalks Green Onion, Chopped
- ¼ cups Cilantro, Chopped
- 1 Tablespoon Wasabi Powder, Heaping
- 1 Tablespoon Fresh Ginger, Minced
- 3 cloves Garlic, Minced
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Toasted Sesame Oil
- 2 Tablespoons Mirin
- 1 whole Lime, Juiced
- 1 Tablespoon Sweet Soy Sauce
Preparation
1. Combine all ingredients in a food processor and processes until everything is well incorporated. Taste mixture, and adjust seasoning to your liking.
2. Pour the mayo into a squeeze bottle or tupperware for storage.
3. Serve over fish tacos, as a salad dressing, topping brown rice, or just about any other application you can think of!
Note: You can substitute 1 teaspoon of ground ginger and 2 teaspoons garlic powder if you don’t have fresh on hand. And you can substitute sugar and extra soy sauce if you don’t have sweet soy sauce and mirin in your pantry.
Other tofu mayo possibilities: sun-dried tomatoes, basil, garlic, and red pepper flakes for an Italian sub. Chili powder, cilantro, green onions, and jalapeños for a Mexican quesadilla.
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4 Comments
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Julie (Bananas for Bourbon) on 7.1.2010
It keeps for at least a week. I’ve been using the same batch for a few weeks now, and I’m still kicking! Hehe.
Just don’t tell your family what’s in it. I’m going to try a chipotle “mayo” to serve at my 4th of July BBQ and see what people think of it before I tell them what’s in it.
waywillie on 6.28.2010
How long does this keep! I am SUPER excited to try it, but I am the only person who will eat it in my house etc.
Julie (Bananas for Bourbon) on 6.26.2010
It’s hard to say without knowing how spicy you like things, but this definitely had a bit of a kick. The best thing to do when dealing with spice is to add a little bit, then taste, then add more if you think it’s needed. With this recipe, especially, it’s super easy to taste and adjust the seasoning. Try just half a tablespoon to start if you’re worried!
milkwithknives on 6.25.2010
Oh, you’re kidding. I NEVER would have thought to use tofu this way! What a great idea! About how hot is it with that amount of wasabi powder? I’m a bit timid with the heat in most things.