Boil tofu for 5 minutes. I cut tofu into half. Drain tofu in a colander. When tofu is cooled down, blend all ingredients until it turns smooth. If it's too thick, add water while blending.
Ingredients
6 -7 oz tofu (half pack)
1 tablespoon and 1 teaspoon lemon juice
2-3 teaspoon rice vinegar
2 teaspoon white wine vinegar (can be substitute with rice vinegar)
1 teaspoon ume (plum) vinegar (can be substitute with rice vinegar)
1-2 teaspoon coconut nectar (or any liquid sweeter of your choice)
¼ to ½ teaspoon black salt
⅛ black pepper
1 to 3 tablespoon water
Instructions
Boil tofu for 5 minutes.
Drain tofu in a colander.
When tofu is cooled down, blend all ingredients until it turns smooth. If it's too thick, add water while blending.
Recipe by Asian Vegan & Beyond at http://www.asianveganandbeyond.com/non-oil-vegan-mayonnaise-2/