Silken Tofu-Miso Dressing
Published Feb. 25, 2026
- Total Time
- 10 minutes
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1package (14 ounces) silken tofu (about 2 cups)
- 3tablespoons miso, preferably barley (see Tips), more as needed
- 2½tablespoons rice vinegar, more as needed
- 1teaspoon white sesame paste (see Tips)
- 1teaspoon honey, more as needed
- 1garlic clove, minced or finely grated
- ¾teaspoon fine sea salt, more as needed
- 6tablespoons 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 (6 servings)
214 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 8 grams protein; 260 milligrams sodium
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?
My first foray into the world of tofu. I'm a pretty novice miso guy too. This is yummy. I had a tablespoon of white miso and bought some more red. I erred and used all three tablespoons, whipping this up after a couple of cocktails. Pretty bold but I added another teaspoon of honey and it toned things down a bit. Delicious with red bell pepper, carrot, and celery crudite. I let the blender mince the garlic, and I used untoasted sesame seeds and a little toasted sesame oil in lieu of the paste. I'm wondering if some lemon juice wouldn't be good. Awesome way to add protein to veg!
This is really delicious and easy to make. I used red miso and regular tahini and thought it tasted great. No need to source the more obscure specialty ingredients. Beware that this recipe yields a LOT of dressing. There's no way my small household can use it up in three days so the next time I will probably make a quarter recipe.
This is delicious! Creamy and umami-filled, but not a lot of calories per Tablespoon as far as dressing goes. I made it as directed. My taste buds cried out for more vinegar. I added 2 additional Tablespoons of sherry vinegar -- because I love it - and decided I would do all sherry vinegar next time. We ate it on chef salad dressing on day one, then as a topping for quinoa, roasted veggie, and shrimp bowls the next day. It was even better on day 2. Even my tofu-hating husband liked it.