Tofu Dip
55m
Think of this recipe as a “vegan aioli”. It can be modified in various ways using other strong flavored bases like salt packed anchovies, fish sauce, gochujang, dwenjang, jjajang, or preserved lemon. It can be also used as a mayo alternative to accompany lighter vegetable dishes.
Add 3.79 l of water to a large pot
Cut 1 garlic head in half horizontally
Trim and quarter 1 onion
Peel the onion quarters
Cut a leaf of dried kombu into a 8 cm x 5 cm piece
Add the onion, the garlic, the dried kombu leaf and 5 dried shiitake mushroom to the pot
Place the pot over medium heat and bring to a simmer for 30m, until the onion and garlic are translucent
Strain the liquid. The kombu dashi is ready
Add 397 g of extra soft tofu to a blender
Add ½ cup of the kombu dashi
Add ½ cup of tahini
Add 2 tbsp of white soy sauce
Add 3 tbsp of sesame oil
Add the zest of ½ a lemon
Add 1 grated garlic clove
Add the juice of ½ a lemon
Blend until smooth. The tofu dip is ready
Enjoy! Try it with nori chips. You can store it for up to 3 days in a clean container in the refrigerator.
Yield 4 cups
Extra Soft Tofu
397 g
White Soy Sauce
2 tbsp
Tahini
½ cupSesame Oil
3 tbsp
Lemon
½
Garlic
1 clove
Kombu Dashi
Kombu Seaweed
1 leaf
Dried Shiitake Mushroom
5
Onion
1Garlic
1 head
Water
3.79 l