White Miso-Tofu Dressing

Name: White Miso-Tofu Dressing
Prep time: 10 min
Total time: 10 min
Yield: about ¾ cup (200 ml)
Cuisine: Asian
Ingredients: 3 Tbsp white (50 g) Miso; 1/4 cup silken (60 g) Tofu; 2 Tbsp (30 ml) Lemon Juice; 1/4 cup (60 ml) Grapeseed Oil; 3 Tbsp (45 ml) Water; 1/2 tsp (1 g) White Pepper; 1/2 tsp (3 g) Salt

Independent adaptation of a publicly published Grant Achatz recipe. Not affiliated with, sponsored by, or endorsed by Grant Achatz.

DRESSING · CUCUMBERS, ORCHARD FRUIT & LETTUCES

A dressing for cucumbers, orchard fruit & lettuces. The same recipe pairs it with Mustard Vinaigrette, the mustard vinaigrette.

Grant Achatz's creamy miso-tofu dressing for salads.

On the jar

WHITE MISOT

Method: blend
Yield: about ¾ cup
Ingredients: 7

Blender sauce. Cook from the recipe

Ratio

Lemon Juice 30 mlGrapeseed Oil 60 mlWater 45 ml

Ingredients

Miso3 Tbsp white (50 g)
Tofu1/4 cup silken (60 g)
Lemon Juice2 Tbsp (30 ml)
Grapeseed Oil1/4 cup (60 ml)
Water3 Tbsp (45 ml)
White Pepper1/2 tsp (1 g)
Salt1/2 tsp (3 g)

Where it sits

One of 359 dressings in the catalog, with 7 ingredients against a median of 6.

Its fat to acid ratio is 2:1, higher than 48% of the catalog’s dressings (median 2:1), a typical mix for the category.

The acid here is lemon juice. In this category chefs also reach for lime juice (58 recipes), rice vinegar (52), and red wine vinegar (34).

The fat here is grapeseed oil. In this category chefs also reach for olive oil (145 recipes) and sesame oil (34).

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

White Miso-Tofu Dressing wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 5 stars · 3 national awards

Ponzu★ STARRED KITCHENOn the jar: PONZU
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Buttermilk Kimchi-Burger SauceNATIONAL AWARD WINNEROn the jar: BUTTERMILK
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

American modernist chef of Michelin three-star Alinea in Chicago; James Beard Outstanding Chef. Also Next and The Aviary; progressive tasting menus and thickened sauces as theater.

Originally published as White Miso–Tofu Dressing (Chicago Mag).

Adapted from a Grant Achatz recipe (Grant Achatz dinner-party recipes / Chicago Mag).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Grant Achatz dinner-party recipes / Chicago Mag (published as “White Miso–Tofu Dressing (Chicago Mag)”). Full citation lives in Provenance.

Companion jar