Silky Peanut Butter Dressing

bon appétit peanut butter citrus tofu soy sauce asian ginger kid-friendly small plates dip sauce condiment condiment/spread hors d'oeuvre appetizer wheat/gluten-free dairy free seed vegetarian

Carla Lalli Music

Makes about 3 cups

Source

Ingredients

1 cup creamy natural peanut butter

1/4 cup fresh lime, orange, or lemon juice

4 oz. silken or soft tofu

1 Tbsp. soy sauce

2 Tbsp. honey or maple syrup, plus more for drizzling

1 (2") piece ginger, peeled, finely grated

Kosher salt

1/4 cup unsalted roasted pumpkin seeds (pepitas), chopped unsalted dry-roasted peanuts, hemp seeds, or chia seeds (for serving; optional)

Method

Combine peanut butter, lime juice, tofu, soy sauce, and 2 Tbsp. honey in a blender. Place ginger in a fine-mesh sieve and hold over blender. Press down on solids to extract as many juices as you can; discard solids. Blend on medium-high speed to combine. With motor running, add 1/4 cup hot water and blend until dressing is homogenous, lightened, and smooth. If desired, add more water by the tablespoonful until the dressing reaches your preferred consistency. Taste and season with kosher salt if needed.

Arrange fruits and vegetables on a large plate. Transfer about 1/2 cup dressing to a small bowl, drizzle with honey and sprinkle desired nuts and/or seeds over (can be any/all/none). Transfer remaining dressing to a resealable container and chill for another use.

Dressing can be made 5 days ahead. Keep chilled.