Gingered Tofu Peanut Spread
Yield
4 servingsPrep
10 minCook
0 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
tofu
firm, patted dry |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| ⅔ | cup |
peanut butter
natural style |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
ginger
fresh, minced |
|
| 1 | each |
garlic cloves
minced |
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
tofu
firm, patted dry |
|
| 15 | ml |
soy sauce, tamari
|
|
| 158 | ml |
peanut butter
natural style |
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
ginger
fresh, minced |
|
| 1 | each |
garlic cloves
minced |
|
| 3E+1 | ml |
water
|
|
Directions
Purée the tofu and tamari into a smooth thick paste.
Transfer into a bowl.
With a fork, vigorously beat in all remaining ingredients.
Let stand 30 minutes at room temperature before serving.
This will keep 3 to 5 days covered in the refrigerator.
