Creamy Ginger Dressing

Name: Creamy Ginger Dressing
Prep time: 10 min
Total time: 10 min
Yield: 200 ml
Cuisine: Asian
Ingredients: 80 ml Tofu; 5 ml Lemon Zest; 30 ml Lemon Juice; 30 ml Rice Vinegar; 5 ml Dijon Mustard; 15 ml Palm Sugar; 30 ml Ginger; 2.5 ml Garlic; 1.25 ml Salt; 30 ml Olive Oil

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

Creamy Ginger from a national-award-winning chef.

Ratio

Tofu 80 mlLemon Zest 5 mlLemon Juice 30 mlRice Vinegar 30 mlDijon Mustard 5 mlPalm Sugar 15 ml

Ingredients

Tofu — 80 ml
Lemon Zest — 5 ml
Lemon Juice — 30 ml
Rice Vinegar — 30 ml
Dijon Mustard — 5 ml
Palm Sugar — 15 ml
Ginger — 30 ml
Garlic — 2.5 ml
Salt — 1.25 ml
Olive Oil — 30 ml

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.

Provenance

Bryant Terry works in Plant-based / African diaspora; credentials include James Beard Leadership Award 2015.

Adapted from a Bryant Terry recipe (Bryant Terry / Epicurious).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Bryant Terry / Epicurious (published as “Creamy Ginger Dressing”). Full citation lives in Provenance.