On the jar: White Miso–Tofu Dressing (Chicago Mag)
blend · dressing
★ STARRED KITCHENPrep 10 minWhite Miso-Tofu Dressing (chicago Mag)
Independent adaptation of a publicly published Grant Achatz recipe. Not affiliated with, sponsored by, or endorsed by Grant Achatz.
Grant Achatz's White Miso–Tofu Dressing (Chicago Mag), from the published recipe.
Ratio
Ingredients
- Miso — 3 Tbsp white (50 g)
- Tofu — 1/4 cup silken (60 g)
- Lemon Juice — 2 Tbsp (30 ml)
- Grapeseed Oil — 1/4 cup (60 ml)
- Water — 3 Tbsp (45 ml)
- White Pepper — 1/2 tsp (1 g)
- Salt — 1/2 tsp (3 g)
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.
Companion jar
White Miso–Tofu Dressing (Chicago Mag) 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:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
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.