Tofu Yogurt Sauce

Name: Tofu Yogurt Sauce
Prep time: 5 min
Total time: 5 min
Yield: 140 ml
Cuisine: American
Ingredients: 100 g Tofu; 15 ml Olive Oil; 10 ml Ponzu Soy; 5 ml Yogurt; 5 ml Rice Vinegar; 5 g Parmesan; 2 g Salt

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

Tofu Yogurt from a starred kitchen.

Ratio

Olive Oil 15 mlPonzu Soy 10 mlYogurt 5 mlRice Vinegar 5 ml

Ingredients

Tofu — 100 g
Olive Oil — 15 ml
Ponzu Soy — 10 ml
Yogurt — 5 ml
Rice Vinegar — 5 ml
Parmesan — 5 g
Salt — 2 g

Method

Pour to the lines in order (bottom → top): Olive Oil, Ponzu Soy, Yogurt, Rice Vinegar.
Add finishing notes: Tofu, Parmesan, Salt.
Cap the jar and shake until emulsified.

Provenance

Takuji Takahashi works in Kyoto kaiseki / sommelier at Kinobu; credentials include Michelin 1* (Kinobu, Kyoto).

Originally published as Tofu Yogurt Sauce (Wafu Caesar).

Adapted from a Takuji Takahashi recipe (Takuji Takahashi / NHK きょうの料理 (和風シーザーサラダ)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

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 Takuji Takahashi / NHK きょうの料理 (和風シーザーサラダ) (published as “Tofu Yogurt Sauce (Wafu Caesar)”). Full citation lives in Provenance.

Add to a jar