Ginger-Tofu Dressing

This silky, plant-based dressing gets its body from soft tofu and its kick from fresh ginger and toasty sesame oil. A splash of brown rice vinegar rounds everything out with tangy brightness that clings to greens without weighing them down.

Just grate the ginger fine (a Microplane works best here), toss everything into a blender, and let it rip until smooth. The tofu breaks down into a lush, creamy base that rivals any dairy dressing, and the whole thing comes together faster than you can chop a salad.

Drizzle it over crisp romaine, toss it with chilled soba noodles, or use it as a dipping sauce for fresh spring rolls.

Kitchen Tips

• Use the freshest ginger you can find. Older, fibrous roots leave stringy bits even after blending.
• Soft or silken tofu is key here. Firm tofu won’t blend as smoothly and makes the dressing grainy.
• Thin it with a splash more water if you want a pourable vinaigrette consistency.
• Keeps well in the fridge for 3-4 days. Give it a good shake before using since it may separate slightly.

Variations

• Miso version: Add a tablespoon of white miso paste for deeper umami flavor.
• Spicy kick: Blend in a pinch of red pepper flakes or a few drops of chili oil.
• Citrus twist: Swap the rice vinegar for fresh lime juice and add a touch of orange zest.