Afraid of getting fat and not daring to eat Taiwanese salad dressing? Experts show you 3 steps to DIY tofu milk sauce, healthy and worry-free

I am actually both afraid of and love Taiwanese salad dressing. I find it greasy, but it is particularly flavorful when used to dip cold bamboo shoots and asparagus. Ever since I got this tofu milk sauce, I no longer prefer the greasy commercial salad dressings. Tofu milk sauce only adds a little vegetable oil. It relies on high-protein tofu that is blended in a juicer to create a milky, smooth and dense taste that makes people want to eat more of it.

White sesame paste adds a rich taste and deep nutty aroma, while rice miso makes the entire salad dressing full of Japanese warmth and sweetness. Tofu cream sauce is very suitable for eating with crispy vegetables, such as lotus root, king oyster mushroom, wax gourd, okra, bamboo shoots, red and white radish, green papaya, asparagus, cucumber, cabbage... It can also be mixed with potatoes and pumpkin to make children's favorite salad.

【Ingredients】

150g flat tofu, 10g awake (or unseasoned) cashews, 30g white miso, 20g white sesame paste, 10g maple syrup or honey, 5g mustard seed paste, 10g apple cider vinegar, 15g vegetable oil

【practice】

1. Blanch the kapok tofu in boiling water and let it cool slightly.

2. Put all ingredients into a blender and blend into a puree.

3. Various seasonal hard vegetables, after being roasted or fried, are directly dipped in the miso tofu sauce and sprinkled with wolfberries and pumpkin seeds as desired.

This article is from the book "All-Plant Diet: Trendy Food Without Borders, for one person, two people, a family of three or more, a banquet for 10, salty and sweet desserts, elegantly served on the table at any time" published by Sanying Co., Ltd.