Prepared by Cathy Carlson, October 2004 - High in protein and low in calories, this versatile dip is great with a wide variety of snacks and appetizers. Recipe by the Mitoku Company

8 Ounces Fresh Tofu	1 -2 Cloves Garlic, Sliced
3 Level Tablespoons White Miso	1 Tbl Rice Malt Syrup
2 Tbl Brown Rice Vinegar	3 Tbl Minced Fresh Onion, Or 2
2 Tbl Sesame Oil	-Tablespoons, Dried

Place tofu in boiling water to cover. Turn off heat, cover, and let sit a few minutes. Remove tofu and cool briefly in cold water. Crumble tofu into a blender along with all remaining ingredients except the onion. Blend until smooth. (It may be necessary to stop the blender and scrape down the sides with a spatula. If mixture is too thick, add a little water or plain soymilk.) Stir in onion. Refrigerate dip for two hours to allow flavors to heighten. Serve as a dip for chips or raw vegetables, or as a spread on crackers or rice cakes.