Pickled plum powder (optional) (or use 1/2 tablespoon of plum vinegar)
Honey (or starch syrup)
Japanese mustard (or mustard)
(I also have a cashew mayonnaise recipe
Recipe ID: 1268336)
(Vegetarian Mayonnaise 1
Recipe ID: 1344091)
(Vegetarian Mayonnaise 2
Recipe ID: 1346164)
(Delicious Shio-koji Tofu Mayonnaise
Recipe ID: 1504101)
(Yuzu Flavored Tofu Mayonnaise
Recipe ID: 1524981)
Wrap the tofu in a paper towel and place in a colander on top of a bowl for 10 minutes to drain the water.
Put all of the ingredients into a blender or mixer and blend until creamy. It's done.
Story Behind this Recipe
Since the oily mayonnaise sold in stores always feels like it's clogging my arteries, I for something to use as a substitute.
As I suspected, tofu mayonnaise is delicious.
This will keep in the fridge for 2-3 days. Experiment with it in different dishes. If some liquid rises to the top, you can either discard it or mix it in again. Instead of pickled plum powder, you can decrease the rice vinegar by 1 tablespoon and add 1 tablespoon of pickled plum vinegar. Using [1 Tbsp rice vinegar +1 Tbsp pickled plum vinegar] is also yummy.