Tofu Dip

by

KIM’S TOFU DIP

4 TBS Tahini

2 TBS Sesame Oil (toasted is best)

6 TBS Tamari

4 TBS Rice wine (Asian cooking wine NOT Sake) or dry sherry that has been boiled to release the alcohol

3 TBS Rice vinegar

4 TBS Cilantro (more is great, substitute parsley or basil)

1 LB Tofu , firm, sliced

Preparation

Process all the ingredients in a food processor or heavy duty blender.
Chill and serve with vegetables.

Notes

You can play with these ingredients. If you do not want wine, increase the vinegar and add lime or lemon juice, or 4 tbs of some other liquid like soy milk or almond milk.

The original recipe called for 2 tbs of honey, but I would not use that unless you have completed your 6th week of the plan.

This is a great food to bring when you leave the house. Celery stalks and this will stave off the hunger.

You can use this as a sauce over chicken or warm vegetables for a change of pace.

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MARK HYMAN, MD is dedicated to identifying and addressing the root causes of chronic illness through a groundbreaking whole-systems medicine approach called Functional Medicine. He is a family physician, a four-time New York Times bestselling author, and an international leader in his field. Through his private practice, education efforts, writing, research, and advocacy, he empowers others to stop managing symptoms and start treating the underlying causes of illness, thereby tackling our chronic-disease epidemic. More about Dr. Hyman or on Functional Medicine. Click here to view all Press and Media Releases
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2 Responses to Tofu Dip

  1. El March 29, 2012 at 12:18 am #

    Unfermented soy is not good for the thyroid, metabolism or brain function and it is one of the most heavily ladened with pesticides not too mention mostly genetically modified. Eat at your own risk

    Reply
    • Avatar of Margaret Foster
      Margaret Foster March 29, 2012 at 7:27 pm #

      Hi El, I should have stressed organic tofu in the recipe. I am curious where you have gotten the information about tofu.

      Reply

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