Silken Tofu-Miso Dressing
Published February 25, 2026
Joseph De Leo for The New York Times. Food Stylist: Rebecca Jurkevich.
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 package (14 ounces) silken tofu (about 2 cups)
3 tablespoons miso, preferably barley (see Tips), more as needed
2 ½ tablespoons rice vinegar, more as needed
1 teaspoon white sesame paste (see Tips)
1 teaspoon honey, more as needed
1 garlic clove, minced or finely grated
¾ teaspoon fine sea salt, more as needed
6 tablespoons extra-virgin olive oil
Freshly ground black pepper
Salad options: chicory or crunchy lettuce leaves, parsley leaves, lemon wedges, Parmesan and toasted seasoned bread crumbs (see Tips)
Nutritional analysis per serving
8 grams carbs; 214 calories; 11 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 17 grams fat; 2 grams fiber; 260 milligrams sodium; 8 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Using a blender or food processor, blend the tofu, miso, vinegar, sesame paste, honey, garlic and salt until smooth. With the machine running, drizzle in the olive oil and purée until smooth again. Coarsely grind black pepper on top. Dip in a chicory leaf, taste and blend in a little more miso, vinegar, honey, salt or pepper if you’d like. (The dressing can be refrigerated in an airtight container for up to 3 days. Whisk well before using.)
- Step 2
To use in a salad, toss the dressing with leaves and parsley to evenly and lightly coat. Squeeze lemon juice on top, then grate Parmesan, grind more pepper and sprinkle bread crumbs all over. Serve immediately.
Barley miso, used largely in the southwestern Kyushu, Chugoku and Shikoku regions of Japan, is fermented from barley, soy and salt, and captures the grain’s earthy dark brown color, coarse texture and rich taste. It can be found in Asian markets and many supermarkets. If you have only white miso, you can use that instead, but may want to add a bit more after tasting the finished dressing as its umami is not quite as intense.
Japanese white sesame paste, sometimes also labeled neri goma, is ground from toasted white sesame seeds, which gives it a deep nutty flavor. Chinese sesame paste or tahini ground from toasted sesame work as a substitute. If you have only tahini made from untoasted seeds, you can use that instead and add ½ teaspoon of toasted sesame oil.
To make anchovy crumbs, heat olive oil in a skillet over medium, add finely chopped anchovies and stir until they melt into the oil. Add coarsely ground bread crumbs and stir until golden brown and fragrant. Cool until crisp. For vegan crumbs, you can substitute garlic for anchovies.
Private Notes
Comments
Three cups is a lot of dressing, particularly considering it can only last in the fridge for three days. How many households do you know of that will go through the equivalent of one and a half standard bottles of salad dressing in three days? I'd have to scale down to about 1/6 or less of what's here to make this usable for my home.
From an experienced home cook who lived in Japan for 14 years: Neri goma's flavor is wildly different from that of tahini. Easy enough to make your own neri goma--just dry roast hulled white sesame seeds in a fry pan (it goes from done to burnt instantly--keep a close watch and stir frequently). Transfer to a mortar and pestle and crush till it turns into a paste (easiest to do this w/a Japanese style m & p). Can also use a small food processor.
Why does it have to be consumed within three days?
This is so easy to prepare, delicious, and good with so many different vegetable and crackers that it doesn't last three hours in my house.
I've made this, as is, and it is delicious and healthy. No problem using it up in a few days on salads, bowls, and vas a veggie topping. I'm about to make it again and realized the simple, just in case solution to whether I can use it in 3 days to avoid garlic spoilage, is to leave it out and then add a bit when I do use it. Obviously it won't last like a vinaigrette, but it will give me a few more days.
I’ve just made this for the second time. I make a half recipe at a time to avoid the garlic issue. I froze the second half of the tofu and defrosted it to use— you can squeeze the water out when it’s still half frozen. Also, I subbed peanut butter for the Tahini— couldn’t find my jar of tahini. I likenit better with the peanut butter— it’s more mellow.