This carrot ginger dressing was one of the first recipes I published on the blog, and it’s still one of the most popular. It’s creamy, tangy, a little sweet, and has that warm ginger kick that makes everything taste better. The secret is silken tofu instead of oil, which gives it body and creaminess without any added fat.
If you’ve ever had that bright orange dressing at a Japanese steakhouse and wondered how to make it at home, this is it. Everything goes in the blender, and it’s ready in 5 minutes.
Why tofu instead of oil?
Most carrot ginger dressing recipes use a lot of neutral oil. This one uses silken tofu instead, which does two things: it makes the dressing incredibly creamy, and it keeps it light. You still get a little toasted sesame oil for flavor, but the base is tofu. The result is a dressing that’s rich-tasting without being heavy.
If you don’t have silken tofu, soft tofu works too. Both blend smoothly.
Ingredients
- Carrots: peeled and cut into chunks so the blender runs smooth. About two large carrots.
- Scallions: the white and light green parts. You can substitute with 1 tablespoon of chopped onion.
- Fresh ginger: cut into chunks. No need to peel, just wash it well with a vegetable brush.
- Silken or soft tofu: this replaces oil and makes the dressing creamy and light.
- Rice vinegar: gives it that tangy brightness. If you can’t find it, use white wine vinegar or another mild vinegar.
- Tamari or soy sauce: for umami and saltiness.
- Cane sugar or maple syrup: just a little to balance the acidity.
- Garlic: one small clove, peeled.
- Toasted sesame oil: a small amount for that nutty, toasty flavor. Don’t skip it.
- Pinch of sea salt
How to make the dressing
Add all the ingredients to the blender. I like to put the liquids in first (vinegar, soy sauce, sesame oil) and then the solids (tofu, carrots, ginger, scallions, garlic). Let it run until everything is completely smooth and creamy. That’s it.
Taste before you pour. If it needs more tang, add a splash of vinegar. If it’s too thick, add a tablespoon of water. If you want more ginger heat, throw in a little more.
Variations
- Creamier: add a tablespoon of olive oil or cashew butter.
- Spicier: add half a serrano pepper or a teaspoon of sriracha.
- Citrusy: use fresh lemon juice instead of rice vinegar.
- Deeper flavor: add a tablespoon of white miso paste. This takes it to another level.
- Nutty: add 2 tablespoons of cashews or peanut butter for more body.
Ways to use carrot ginger dressing
This dressing goes with so much more than salad. Here are my favorite ways to use it:
- On any leafy green salad (kale, spinach, romaine, red cabbage)
- Over brown rice or quinoa bowls
- Tossed with cold soba or rice noodles
- Drizzled over roasted vegetables
- As a dip for cucumber slices, carrots, or crackers
- On grilled tofu or chicken
- Inside spring rolls or lettuce wraps
How to store
Keep it in a sealed glass jar in the refrigerator for up to 5 days. It may thicken a bit as it sits, so add a splash of water and shake before using. The color stays bright for the first couple of days and may darken slightly after that, but the flavor is still great.
I don’t recommend freezing it. The tofu changes texture when it thaws and the dressing won’t be as smooth.
Frequently Asked Questions
Carrot Ginger Dressing
Equipment
Ingredients
- 1½ cups carrots about 2 large, peeled and cut into chunks
- 2 scallions white and light green parts
- 1 tablespoon fresh ginger cut into chunks
- ½ cup silken or soft tofu
- 3 tablespoons rice vinegar
- 2 tablespoons tamari or soy sauce
- 1 teaspoon cane sugar or maple syrup
- 1 small garlic clove peeled
- 2 teaspoons toasted sesame oil
- Pinch of sea salt
Instructions
- Add the liquids to the blender first: rice vinegar, tamari, and sesame oil.
- Add the tofu, carrots, ginger, scallions, garlic, sugar, and salt.
- Blend until completely smooth and creamy, about 45 to 60 seconds.
- Taste and adjust. More vinegar for tang, more ginger for heat, a tablespoon of water if too thick.
- Serve immediately or store in a sealed glass jar in the refrigerator.
Notes
- Silken tofu and soft tofu both work well. Silken gives a smoother result.
- No need to peel the ginger. Wash it well with a vegetable brush.
- For more heat, add half a serrano pepper or a teaspoon of sriracha.
- For deeper flavor, add 1 tablespoon of white miso paste.
- Replace tofu with yogurt or 1/4 cup soaked cashews or 2 tablespoons cashew butter for a nut-based version.
- Stores up to 5 days in the fridge. It may thicken; add water and shake before using. Don’t freeze. The tofu changes texture when thawed.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.