The other night I was making my favorite tofu recipe, which involves a ginger-garlic marinade and is basically foolproof. (Stay tuned and I’ll post it here one of these days!)
I found myself with leftover ginger, and I had planned to serve a spinach salad, so I wondered if I could whip up something like that ginger dressing they serve at Japanese restaurants. After some Googling I learned that that dressing often contains ingredients like ketchup, honey, soy sauce, and, of course, ginger (example, example).
This was very convenient because I had several nearly empty bottles of those ingredients, and I had recently read this Food52 piece about how shaking some oil in nearly empty bottles and jars can help you extract the last bits and be the jumping off point for some fantastic salad dressings.
And, thus, I give you:Print