Perilla And Tofu Dip Food

ANCHOVY AND TOFU DIP

Steps:

• Wrap the tofu in a couple of pieces of kitchen paper and place it on a cutting board.
• Place something underneath one end of the cutting board to tilt the board and position it so that the excess water drains into the sink (just in case). Leave it for 15 minutes.
• Put all ingredients including the tofu in a food processor.
• Whizz until the anchovies and tofu are disintegrated. You may have to push down the bits on the side of the food processor jar using a spatula and whizz again.
• When the dip becomes smooth paste, transfer the dip to a serving bowl. The colour of the paste should be light brown.
• Serve with the vegetables sticks and crisps.

PERILLA AND TOFU DIP

Steps:

• Place a block of tofu in a saucepan filled with water. Bring it to a boil and cook for 1 minute (note 4).
• Transfer the tofu to a sieve lined with a couple of sheets of kitchen paper. Crumble the tofu, then wrap it with the lined kitchen papers. (note 4)
• Squeeze the wrapped tofu to get the water out until the weight of the tofu becomes about 200-225g / 0.4-0.5lb. Let it cool down to room temperature (you can put it in the fridge to speed up the cooling process).
• Put all the ingredients in a blender, including the tofu, and whiz until the shiso leaves become tiny specks and the mixture becomes smooth, without tofu lumps (note 5).
• Transfer to a serving bowl. Place a sprig of shiso flower or chopped shiso on the dip (if using) and serve with veggie sticks.

SPINACH TOFU DIP

Steps:

• Combine all ingredients in blender and process until smooth. Transfer to bowl and serve with raw vegetables.

TOFU RANCH DIP

Steps:

• In the carafe of a blender, combine the tofu, vinegar, garlic and onion powders, salt and pepper. Puree until smooth. Add the chives and parsley and pulse once just to incorporate. Transfer to a serving bowl and chill in the fridge until ready to serve. Serve cold with the dippers of your choice!

AVOCADO AND TOFU DIP

Steps:

• Process the avocado and tofu in a blender or food processor.
• Add the apple cider vinegar, yoghurt, garlic and kelp to the avocado and tofu mixture.
• Blend until well combined.
• Transfer the mixture to a medium-sized bowl and fold in the sliced spring onions and finely chopped tomato.
• Place the mixture in a serving bowl.
• If not serving immediately, drizzle 1 teaspoon of extra-virgin olive oil over the dip to prevent discolouring, unless of course you are using a variety of avocado (such as Shepard in Australia) that does not discolour.
• Add the avocado slices for garnish, if using, and serve.

REALLY GOOD VEGAN SPINACH TOFU DIP (EVEN IF YOU HATE TOFU/VEGAN

Steps:

• Defrost spinach and squeeze out as much liquid as you can.
• Drain tofu of any excess liquid.
• Place tofu and oil in a large bowl. Use a hand mixer on high speed to combine them until creamy.
• Add pepper, vegetable bouillon powder, dried basil, garlic powder, soy sauce, and lemon juice. Blend on high speed for 1 minute.
• On low speed, mix in onion, spinach, and olives.
• Taste and adjust seasonings to your preference.
• Cover the bowl and place in the fridge. Let it sit for at least 8 hours for the flavours to meld, preferably overnight.
• Serve with crackers, bread, chips, or vegetables for dipping.