Tofu mayonnaise

A healthy version of mayonnaise by Yuhi Che, which you can use in dozens of ways — just like regular mayo. It’s quick and easy to make, as always.

Ingredients:

• Tofu (preferably silken type) – 150 g
• Shiokoji – 1 tbsp
• Vinegar (any kind you like, rice vinegar was used here) – 1 tbsp
• Oil (any kind you like, rice oil was used here) – 1 tbsp
• Sugar – 1 tbsp

Method:

1. Blend the tofu and shiokoji together until smooth.
2. Add the remaining ingredients and mix well.

The tofu mayo will keep in the fridge for 3–5 days, but it’s best enjoyed fresh.

Enjoy!