Food recipes
Creamy Asian Dip
Creamy Asian Dip Ingredients: tofu, raw, regular, prepared with calcium sulfate spices, ginger, ground wasabi, root, raw soy sauce made from soy (tamari) oil, sesame, salad or cooking roland, seasoned rice wine vinega...
Creamy Asian Dip
Ingredients:
tofu, raw, regular, prepared with calcium sulfate
spices, ginger, ground
wasabi, root, raw
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
roland, seasoned rice wine vinegar,
spices, coriander seed
fennel, bulb, raw
Directions:
Place all ingredients except the chopped cilantro and daikon or fennel in blender or food processor; add 2 tablespoons water and process until very smooth.
Refrigerate at least an hour to let flavors develop.
Stir in chopped cilantro.
The dip may be made up to 2 days ahead.
Just before serving, sprinkle with the daikon or fennel.
Serve with an assortment of raw vegetables.
Ingredients:
tofu, raw, regular, prepared with calcium sulfate
spices, ginger, ground
wasabi, root, raw
soy sauce made from soy (tamari)
oil, sesame, salad or cooking
roland, seasoned rice wine vinegar,
spices, coriander seed
fennel, bulb, raw
Directions:
Place all ingredients except the chopped cilantro and daikon or fennel in blender or food processor; add 2 tablespoons water and process until very smooth.
Refrigerate at least an hour to let flavors develop.
Stir in chopped cilantro.
The dip may be made up to 2 days ahead.
Just before serving, sprinkle with the daikon or fennel.
Serve with an assortment of raw vegetables.