This sauce is savory, bright, and packs a fantastic little punch.  Use this atop your meat entree or toss it in an Asian-inspired salad.  The silken tofu is what creates the dairy-free creaminess.  We served this sauce over a mixture of chopped grilled chicken and green onions, steamed cauliflower, and shredded cabbage.

Makes approx. 4 cups



One 16 oz. pkg SILKEN TOFU, drained  (Must be silken – not firm, extra firm, etc.  I used organic tofu.)

Juice from half a FRESH LEMON

Two tablespoons SOY SAUCE

Two tablespoons RICE VINEGAR

Two cloves of FRESH GARLIC, peeled

One inch piece of FRESH GINGER, peeled

SRIRACHA SAUCE to taste  (optional – the more you add the spicier it gets)

SALT and PEPPER to taste



Place the first 6 ingredients into a blender and blend until smooth.  Taste.  (The amount of salt you add will vary depending on how salty your soy sauce is.)  Add sriracha sauce, salt, and pepper to taste.  Blend again.

Serve it up or store in an airtight container in the refrigerator until ready to serve.