Anchovy and Tofu Dip
Anchovy and Tofu Dip was developed from my recipe, Perilla and Tofu Dip. Instead of Perilla, I added anchovies to the tofu. It is even simpler and less calories than Perilla and Tofu Dip.Today's dish does not belong to a meal. So, I listed some dips that I have posted so far for you to compare.
- Prep time
- 5 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300g / 0.7lb silken tofu ((note 1))
- 30g / 1.1oz anchovy fillets ((note 2))
- 2 tsp olive oil ((note 3))
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp grated garlic
- Carrot sticks
- Cucumber sticks
- Cabbage pieces cut into large bite size pieces
- Lebanese flat bread crisps ((note 5))
Instructions
- 1
Wrap the tofu in a couple of pieces of kitchen paper and place it on a cutting board.
- 2
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.
- 3
Put all ingredients including the tofu in a food processor.
- 4
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.
- 5
When the dip becomes smooth paste, transfer the dip to a serving bowl. The colour of the paste should be light brown.
- 6
Serve with the vegetables sticks and crisps.