From: Chef/owner Matt Fish, Melt Bar and Grilled, Lakewood, OH. Yield: 5-7 servings.
This dressing is served with Melt's signature Tokyo Tuna Melt sandwich, featuring 4 oz. of thinly sliced grilled yellowfin tuna steak, Muenster cheese, romaine lettuce and fresh tomato slices on 2 slices of toasted, fresh-baked bread.
½ cup wasabi powder
¾ cup cold water
1 lb. pack regular tofu
½ cup pickled ginger
1 fresh lime
1 fresh orange
1 Tbsp. lime juice
1 Tbsp. orange juice
2 Tbsp. sesame oil
2 Tbsp. double black soy sauce
1 Tbsp. rice vinegar
1 tsp. garlic
½ cup honey
¼ tsp. kosher salt
¼ tsp. coriander
¼ cup mint leaves
Add wasabi powder and cold water to large mixing bowl. Whisk together very well until a thin paste forms. Make sure there are no lumps. Add tofu and ginger to food processor and blend until very smooth. Add to mixing bowl and whisk together until incorporated.
With zesting tool, zest lime and orange peel into mixing bowl. Cut fruit in half and squeeze juice from both into bowl.
Add 1 Tbsp. lime juice, 1 Tbsp. orange juice, sesame oil, soy sauce, rice vinegar, garlic, honey, kosher salt and coriander to mixing bowl and blend together.
Place mint leaves on chopping board and chop very fine. Add to mixing bowl and blend. With blending stick, puree dressing very well until all ingredients are incorporated. This should take a few minutes. Store in squeeze bottles; label and date bottles and store in bottle cooler.
