Saturday, June 20, 2009

Spicy Asian Dip / Sauce Creation

We were planning to get together with friends (last evening) who had just started on the South Beach Diet. Being in week 1 they were all about protein and not about carbs. I myself have been on a high protein vegetarian diet for about a month now, so could certainly empathize with the desire to keep the protein way up... My good friend Rachel was planning to bring shrimp cocktail, and would then 'limit' the dips into the traditional cocktail sauce as it is a bit high in sugar.

I decided to create an equally tasty dip for the shrimp, which would provide a bit of a protein boost. So here is the creation - by the way, all measurements are approximated as I tend to mix things up to taste.

Spicy Asian Dip / Sauce


3 oz. tofu (I used Nasoya Extra Firm as that is what I had on hand)
1 jalapeno (in this case grown fresh in my garden!!!)
3 tbsp. Forbidden City Smoky Five Nut Steak Sauce (Asian flavored steak sauce available in most grocery stores)
3 tbsp. Sriracha (Asian hot sauce found in International aisle in most grocery stores)
1 tbsp. Sesame Oil
Scant 1/4 c Soy Sauce (Used this to get to the desired consistency)

Blend all ingredients in a food processor until well mixed and mostly smooth.

This dip is great for veggies, crackers, shrimp and as a topping for other seafood (we had it over the grilled salmon as well!)

Give it a try and let me know what you think!

1 comment:

  1. Thanks for posting the dip recipe, Ann! This was fabulous stuff! And thank you again for a wonderful evening. We had such a good time with you both.