Minh Phat’s Tofu Dip with Cashews and Miso
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.
Ingredients
- 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)
Instructions
- 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.
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.