Did someone say “roasted garlic”? Count me in.
INGREDIENTS
1 onion
6-8 garlic cloves (or a whole garlic)
200 g soft tofu
1-2 tbsp kewpie mayo
2 tsp soy sauce
1 tsp salt
1-2 tbsp maple syrup
1 tsp miso
1-2 tbsp lemon juice
sesame oil, sriracha and green onion to taste
METHOD
- Preheat oven to 400F.
- Slice the onion in half. For the garlic cloves, cut a small 6″ by 6″ square of parchment paper to create a small “roasting pack” for the garlic. Put the whole cloves in the centre of the square, bring the corners together and tie with chicken string.
(If you are using a whole garlic, just slice the top off the garlic and roast with olive oil and salt.) - Roast in the oven for 40-45 mins.
- When the onion and garlic are finished roasting, take the skin off the onion and begin ripping the layers and placing in a medium size bowl. Cut the roasting pack and add the garlic to the bowl.
- Add the rest of the ingredients and blend! It’s up to you whether you want to use a hand blender, stand up blender or food processor. I would actually recommend using a stand up blender as it will probably yield the smoothest result.
- Drizzle on some sesame oil and sriracha with a bit of sliced onion.
ET VOILA! This goes so well with chips, veggies, tortilla chips, or even served as a sauce on top of pasta.
WATCH THE TUTORIAL
dori mori bakery 