Wednesday, June 26, 2013

Creamy Ginger Pasta Sauce (Vegan!)

I totally forgot I made this! It was amazing!  I need to make it again!

It's super-thick and creamy and flavorful -- the ginger adds just the right amount of zing while the mirin and soy balance it out and add depth.

If it's to be served over pasta it's best fresh. It will set up slightly if left to sit on its own, though stirring will re-liquify.  You can try it with softer tofu if you prefer a thinner sauce.

It holds up well too, making it ideal for bento :)

Firm silky tofu, 1/2 block (Mori-Nu or Morinaga are both amazing)
~1 Tbsp ginger, grated
Splash soy sauce, to taste. For GF use GF tamari.
Marinate overnight. Do not discard water.
Blend with a splash of mirin to taste.