This is from the “River Cottage Baby & Toddler cookbook“
- 200g plain silken tofu
- 1 tsp cider vinegar
- 0.25 tsp grated ginger
- a few drops of soy sauce
- 1 tbsp finely chopped mint or corriander
- put everything in the food processor & blend until smooth
- if possible, leave the dip in the fridge for an hour or two to let the flavours develop.
- take it out of the fridge 15min before serving to allow it to return to cool room temperature.
Meh… i was disappointed – won’t be making it again