A healthy tartar sauce without mayonnaise, yet incredibly creamy and rich thanks to tofu and hard-boiled eggs. The fragrant shiso leaves add a refreshing accent, making it a perfect pairing for vegetables and meat dishes. This versatile and budget-friendly sauce will surely enrich your meals.
Ingredients
Main Ingredients ()
- 1/4 onion (60g)
- 1/2 block silken tofu (150g)
- 2 hard-boiled eggs
- 10 shiso leaves
Seasonings
- 1/4 tsp salt
- 2/3 tsp dashi powder
- 1 tsp soy sauce
- 2 tsp olive oil
- Pinch of salt and pepper
Steps
- Peel 1/4 onion (60g).
- Finely mince the peeled onion.
- Mix the minced onion with 1/4 tsp salt and let it sit for 5 to 10 minutes.
- Wrap 150g silken tofu in a thick paper towel and firmly squeeze out the water.
- In a bowl, combine the water-squeezed 150g silken tofu, 2/3 tsp dashi powder, 1 tsp soy sauce, and 2 tsp olive oil.
- Mix until the tofu becomes a smooth paste. The key here is to use silken tofu for a smooth, refined paste without any off-flavors.
- Add 2 hard-boiled eggs to the smooth tofu paste and mix while breaking up the eggs.
- Once everything is mixed, add the squeezed onion.
- Trim the stems off 10 shiso leaves.
- Finely mince the shiso leaves and add them to the bowl.
- Mix everything together.
- Season with a pinch of salt and pepper to taste.
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