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:
- Blend the tofu and shiokoji together until smooth.
- 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!
