Tuesday, May 8, 2012

Miso-Mustard Sauce

This recipe was inspired from Andrea Nguyen’s Miso-Glazed Tofu Recipe in the March 2012 issue of Sunset.

It is sweet, salty and bright. You can use it over Tofu, Vegetables, Brown Rice or even salad.

½ Cup Miso (Preferably a good brand like South River)
½ Cup Water
¼ Cup Sugar, Honey or Agave
3 Tbs Soy Sauce or Tamari if you want to be gluten-free
2 Tbs Dijon Mustard
5 Tbs. Rice Vinegar
¼ tsp. Cayenne
¼ Cup Vegetable Oil (Preferably a light oil like Sunflower)
Mix all ingredients in a blender, slowly add oil while blender is going to emulsify.
Serve and Enjoy.

-Max Swanger


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