Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz silken soft tofu
- 1 sm garlic clove
- 1 cup tightly packed fresh dill
- 1/4 cup lemon juice freshly squeezed
- 3 tbl water
- 1 tbl dijon mustard
- 1 tsp salt
Directions
For best results, use the fresh (refrigerated) tofu, not aseptic-packed.
Original was 3 tbsp olive oil, but water works to thin the dressing, too.
Drain the tofu in a fine-mesh strainer for 15 minutes.
Process all ingredients in the food processor until smooth. Use immediately or refrigerate up to 5 days.
NOTES : This dressing is also tasty on steamed new potatoes and shredded cabbage.
Category:Taiwanese Recipes
Category:Taiwanese Salads