JAPANESE GINGER SALAD DRESSING
2 cloves garlic minced
2 tsp grated fresh peeled giner
1 tsp sugar
2 Tbs. rice vinegar
3 Tbs. peanut oil
1 tsp chili oil
pinch of salt
2 Tbs. Japanese soy
whisk all together..
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Plus two more ginger sauces in case you are interested.

Tofu and Pears in Ginger Syrup
1 can (16 oz) pears in heavy syrup, undrained
1/4 cup thinly slivered fresh ginger root
8 oz soft calcuim-set tofu
1 teaspoon powdered sugar

Drain pear syrup into saucepan; set pears aside. Add ginger to syrup; cover and bring to a boil, lower heat and simmer for 5
minutes; cool. Drain tofu; cut into 1 x 1/2 x 1/2-inch pieces. Cut pears the same size as tofu. In a bowl, combine tofu and
pears; add ginger syrup. Refrigerate for 12 to 24 hours. Sprinkle with powdered sugar before serving. Makes 4 servings.
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Wasabi-Ginger Butter Sauce
1 shallot, chopped 2 tablespoons heavy cream
1-inch ginger root, chopped 2 tablespoons soy sauce
1 tablespoon wasabi 1/2 cup unsalted butter,
1/4 cup rice vinegar cubed
1/4 cup white wine
In a small saucepan, combine shallot, ginger, wasabi, vinegar, and wine. Cook on medium heat until liquids reduces to 1
tablespoon. Add cream and soy sauce, continue to cook until cream mixture reduces to 1-1/2 tablespoons. Lower heat; whisk
in butter cubes one at a time. Remove from heat and strain. Makes about 1 cup.