Ingredients

• 8 oz fresh tofu
• 3 level tbsp Mitoku Organic Sweet White Miso
• 2 tbsp Mitoku Organic Brown Rice Vinegar
• 2 tbsp Mitoku Toasted Sesame Oil
• 1-2 cloves garlic, sliced
• 1 tbsp Mitoku Rice Malt Syrup
• 3 tbsp minced fresh onion, or 2 tbsp dried

Preparation Method

1. Place tofu in boiling water to cover. Turn off heat, cover, and let sit a few minutes. Remove tofu and cool briefly in cold water.
2. Crumble tofu into a blender along with all remaining ingredients except the onion. Blend until smooth. (It may be necessary to stop the blender and scrape down the sides with a spatula. If mixture is too thick, add a little water or plain soymilk.)
3. Stir in onion. Refrigerate dip for two hours to allow flavors to heighten. Serve as a dip for chips or raw vegetables, or as a spread on crackers or rice cakes.

Recipe by John & Jan Belleme