10 ounces soft tofu, drained and crumbled (1-1/4 cups)
1/2 cup rice vinegar
Thinly slice one green onion; set aside. Cut the other onion into pieces; place in a blender. Add the cilantro, garlic, honey, oil, soy sauce, red pepper flakes and salt; cover and process until blended. Add tofu and vinegar; cover and process until smooth.
Transfer to a small bowl; stir in the sliced onion. Cover and refrigerate for at least 1 hour before serving.