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Bon Appétit

Silky Peanut Butter Dressing

5.0

(7)

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Photo by Alex Lau, food styling by Sue Li

Adding silken tofu to the base of this kid-approved dressing recipe both enriches it with a little added protein and lends it a satiny texture. You can adjust the amount of water added to create something thicker and dippable for crudités or thinner and drizzly for tossing into salads.

Recipe information

  • Yield

    Makes about 3 cups

Ingredients

1

cup creamy natural peanut butter

¼

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

¼

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

Preparation

  1. Step 1

    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 ¼ cup hot water and blend until dressing is homogeneous, lightened, and smooth. If desired, add more water by the tablespoonful until the dressing reaches your preferred consistency. Taste and season with salt if needed.

    Step 2

    Arrange fruits and vegetables on a large plate. Transfer about ½ 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.

    Step 3

    Do Ahead: Dressing can be made 5 days ahead. Keep chilled.

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Reviews (7)

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  • I'm sure this will be delicious when I make it, but first, please make a correction: ...as many juices as you can? Grammar, please! As much juice as you can!

    • Lisa Kristel

    • Oyster Bay, NY

    • 3/19/2021

  • This would be good in so many ways....with raw veggies, on pasta, drizzled on chicken, YUMM

    • Dreamer

    • CT

    • 3/19/2021

  • I added garlic and red pepper flakes as previous reviewer did. I add to add almost 3/4 c of hot water, probably because the pnut butter was pretty solid. I also wanted it as a dressing, not a dip, to serve on a lettuce, carrot, celery, and green onion salad with marinated tofu and chopped peanut garnish. It tasted great!!!

    • Casey

    • Rockbridge Baths VA

    • 2/20/2021

  • Just finished making this and nearly sliced my fingers trying to lick the blender clean. SO GOOD! I didn't bother juicing the ginger, just chucked the 2" nub right in along with a tsp of red chili flakes and a big clove of garlic. Needed a bit more than 1/4 C hot water to get the mixture going, but it whipped up silky and creamy. I'm going to serve it with tons of veggies and I'm sure my friends will end up drinking it!

    • Anonymous

    • Calgary, Alberta

    • 7/17/2020