![Tofu matcha sauce accompanying spears of asparagus, garnished with sprigs of fennel](https://ucarecdn.com/a0888ac9-5cce-41ac-82ee-f20b48106b6b/-/format/auto/-/preview/3000x3000/-/quality/lighter/PhotoEmmaKMorris-6191-2_45_1500px.jpg)
![Servings icon](https://ucarecdn.com/31d2ffa1-7592-4e72-99b9-647f40240f26/-/format/auto/-/preview/640x640/-/quality/lighter/Recipes_badges_servings.png)
Servings: 3-6 servings
![Start to finish icon](https://ucarecdn.com/c47562d9-d826-4a35-a5ee-34e05171ba16/-/format/auto/-/preview/640x640/-/quality/lighter/Recipes_badges_starttofinish.png)
Active time: 5 minutes
![Matcha leaf blend icon](https://ucarecdn.com/1d27d563-684e-41cd-be8f-6ae4e125389f/-/format/auto/-/preview/640x640/-/quality/lighter/Recipes_badges_shot.png)
Signature Blend: 2 shots
![Matcha leaf blend icon](https://ucarecdn.com/83dea413-7e47-44f1-b032-68f2f60fe754/-/format/auto/-/preview/640x640/-/quality/lighter/Recipes_badges_level.png)
Level: 3
- 8.5 oz (250 g) semi-firm tofu
- 1.5 tbsp (25 g) white miso
- ½ tsp (5 g) yuzu kosho
- 2 ½ tbsp (30 g) extra virgin olive oil
- 1 tsp (5 g) salt
- Blend all the ingredients in a blender until smooth.
- Serve on a sandwich, in a noodle dish or on a salad.
- Store the remaining sauce in the refrigerator for up to three days.
Tips:
- The amount of servings depends on what the sauce is being used for.
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