Creamy Asian Dip - cooking recipe

Ingredients

9 ounces firm tofu
1/2 ounce peeled fresh ginger, cut into small pieces (1 tablespoon)
3/4 teaspoon wasabi paste
3 tablespoons soy sauce (preferably tamari)
2 -3 tablespoons toasted sesame oil, to taste
2 -3 tablespoons rice wine vinegar, to taste
1 cup loosely packed cilantro leaf, plus 1/4 cup chopped cilantro
2 tablespoons coarsely grated peeled daikon radishes or 2 tablespoons very thinkly sliced fennel bulbs

Preparation

Place all ingredients except the chopped cilantro and daikon or fennel in blender or food processor; add 2 tablespoons water and process until very smooth. Refrigerate at least an hour to let flavors develop. Stir in chopped cilantro.
The dip may be made up to 2 days ahead. Just before serving, sprinkle with the daikon or fennel. Serve with an assortment of raw vegetables.