I should say something about the tofu mayonnaise. It's a really easy recipe and takes spicing and flavoring well, but a lot of the formulas for it call for the use of silken tofu. I don't agree.
Silken tofu does not press easily and because of its consistency it makes far too soupy a product. The consistency ends up closer to a "ranch" salad dressing. This is fine if that's what you want, but I like a thicker result. I'm also willing to put up with a slightly grainier mouth feel for it.
At some point, I'm going to try hanging the silken tofu (like you do when you make panir or Greek yogurt) and see if I can improve the texture and thickness simultaneously.
That, being said, I have a couple of tips:
- Making zkhuk yarok with basil instead of cilantro gives you a high octane pesto! I think that there are many ways these two sauces might intersect to my tongue's advantage.
- Making tofu mayonnaise with either zkhuk yarok or zkhuk pesto is a grand idea and works really well. Start with a small amount and scale up according to the flammability of your taste buds.
- Using serrano peppers in zkhuk significantly increases the SHU. Be forewarned and taste test before slathering it on.