- ¾ 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)
- In a blender or food processor, puree the ingredients until smooth and creamy, about 1 minute. Adjust seasonings.
- Refrigerate in a tightly sealed container for up to 3 days. Stir well before each use, thin with water or additional lemon juice if the mixture becomes too thick.