This sauce is amazing- it's hot but you can adjust it to your tastes, plus it increases in potency with time so you can start off with a subtle sauce and end up with a kicker after 3 days in the fridge. I loved it. I gave myself wasabi tears and wasabi brain/sinus heat headache. My other half is a chili man but I'm a mustard/wasabi girl. I just love the heat.. and vinegar for that matter. I can drink it straight mmm. The point was that this sauce is awesome, tastes great with veggies and is packed with goodness.
'Creamy' Wasabi Sauce
Makes 3 generous serves
2 tbsp soy/tamari (salt reduced)
300g (1 packet) Japanese style organic silken tofu
1 tbsp red miso paste
1 tbsp grated ginger
1 tbsp lime juice
- grate ginger
- juice lime
- combine all ingredients
- blend until you have a thick, smooth sauce
- will keep in the fridge for a few days- but it will get stronger!!
I used it a few ways, as a salad dressing/dip with veggies and in these two yummy meals...
'Creamy' Wasabi Edamame StirfryMakes 1 serve
1/3 quantity of 'creamy' wasabi sauce
1 cup spinach
1 cup broccoli
1 cup green beans
1/2 cup edamame
1/2 cup water chestnuts
1 cup mushrooms
- chop veggies
- add sauce
- add edamame + water chestnuts
- when tender add mushrooms, green beans & broccoli
- add spinach at the last moment
- stir fry until wilted and everything's tender
Open Nori Rolls with 'Creamy' Wasabi Tofu SauceThese will work with any veggies you feel like. I used:
spinach, rocket, iceberg lettuce, celery, carrot, radish and 1/3 quantity of the 'creamy' wasabi sauce above.
Do you like wasabi? have you ever tried it fresh?
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