Creamy Asian Dip

• 9 ounces firm tofu
• 1/2 ounce peeled fresh ginger, cut into small pieces (1 tablespoon)
• 3/4 teaspoon wasabi paste
• 3 tablespoons soy sauce (preferably tamari)
• 2 -3 tablespoons toasted sesame oil, to taste
• 2 -3 tablespoons rice wine vinegar, to taste
• 1 cup loosely packed cilantro leaf, plus 1/4 cup chopped cilantro
• 2 tablespoons coarsely grated peeled daikon radishes or 2 tablespoons very thinkly sliced fennel bulbs

1. Place all ingredients except the chopped cilantro and daikon or fennel in blender or food processor; add 2 tablespoons water and process until very smooth. Refrigerate at least an hour to let flavors develop. Stir in chopped cilantro.
2. The dip may be made up to 2 days ahead. Just before serving, sprinkle with the daikon or fennel. Serve with an assortment of raw vegetables.

tofu, fresh ginger, wasabi paste, soy sauce, sesame oil, rice wine vinegar, cilantro leaf, fennel bulbs

Taken from www.food.com/recipe/creamy-asian-dip-298351 (may not work)