This recipe from Minh Phat, chef and owner of Mui Mui, Anémone and Sae Low restaurants in Montreal, makes for a perfect appetizer. It features toasted cashews, soy drink and miso, blended together with semi-firm tofu to create a creamy dip, perfect for dipping radishes.
Ингредиенты
- 12 French radishes, scrubbed clean and trimmed
- 1 cup (130 g) unsalted roasted cashews
- 1/4 cup (60 ml) unsweetened soy beverage
- 2 tbsp (30 ml) miso (see note)
- 2 tbsp (30 ml) low-sodium soy sauce
- 1 tbsp (15 ml) maple syrup
- 1 tbsp (15 ml) toasted sesame oil
- 1/2 lb (225 g) semi-firm tofu, patted dry
- Store-bought chili oil, for serving (optional)
Инструкция
- In a pot of salted boiling water, cook the radishes for 30 seconds or until al dente. Drain and rinse under cold running water. Drain and pat dry. Set aside.
- In a food processor, purée the remaining ingredients except for the tofu and chili oil until smooth.
- Add the tofu to the food processor and purée until smooth. Using a spatula, scrape down the sides of the food processor as needed. Season with salt and pepper. Transfer to a serving bowl. The dip will keep for 1 week in an airtight container in the refrigerator.
- Place the radishes on a small serving plate. Serve with the tofu dip and chili oil.
