---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Vegetarian
       Yield: 1 servings
       1 lb Soft tofu
     1/4 c  Sliced green onion
       1 tb Minced fresh ginger
       1    Clove garlic, pressed or
       1 tb Oriental sesame oil
       2 tb Soy sauce
     1/4 ts Cayenne
   About 6 cups raw vegetables such as cucumber slices,
   carrot sticks, red or green bell peppers strips, small
   celery stalks, sugar snap peas, and cherry tomatoes.
   Rinse tofu under cool running water, let drain, then
   drop into a blender or food processor.  Whirl smoothly
   with onion, ginger, garlic, oil, soy sauce, and
   cayenne.  If made ahead, cover and chill up to 3 days.
   Pour into a small bowl; accompany with vegetables.
   Scoop onto vegetables to eat. Makes about 1-3/4 cups,
   7-9 servings of 3-4 tb each.
   Origin: Cookbook Digest Nov/Dec 1991. Shared by:
   Sharon Stevens.