Cooked - Easy Vegan Kewpie Mayonnaise With Silken Tofu

Tip: click step to get into cook mode

1 package 12 oz extra-firm silken tofu

1 ½ teaspoon rice vinegar

1 teaspoon white miso paste

1 teaspoon Dijon mustard

Pinch of Kala Namak, aka black salt

Optional, 1-2 teaspoon maple syrup

Gently drain the tofu and remove from package.
Transfer everything into a blender, or use a handheld blender, blend till silky smooth.
Use as salad dressing, sandwich spread, or in any recipe that calls for mayo.
Store the rest in an airtight container in the fridge for up to one week.

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