Sesame-Watercress Dressing

• 3/4 cup (6 ounces) Silken soft tofu
• 2 tablespoons Japanese soy sauce (Shoyu or Tamari)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon toasted (Asian) sesame oil
• 1 cup tightly packed, chopped watercress stems (left over from 1 average bunch)

1. In a blender or food processor, puree the ingredients until smooth and creamy, about 1 minute.
2. Adjust seasonings.
3. Refrigerate in a tightly sealed container for up to 3 days.
4. Stir well before each use, thin with water or additional lemon juice if the mixture becomes too thick.

silken, soy sauce, freshly squeezed lemon juice, sesame oil, tightly packed

Taken from www.cookstr.com/recipes/sesame-watercress-dressing (may not work)