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.
- 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)
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Wrap the tofu in a couple of pieces of kitchen paper and place it on a cutting board.
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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.
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Put all ingredients including the tofu in a food processor.
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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.
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When the dip becomes smooth paste, transfer the dip to a serving bowl. The colour of the paste should be light brown.
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Serve with the vegetables sticks and crisps.
1. It is also called kinugoshi tofu. In Australia, a standard pack of tofu is 300g.
2. I used salted brown anchovies in oil. They are sold in a small jar or a tin at supermarkets.
3. I mixed a teaspoonful each of the anchovy oil and olive oil to boost the anchovy flavour.
4. Anchovy and Tofu Dip goes well with almost any vegetables that can be eaten fresh or are good to eat after blanching. It is also a perfect dip for non-flavoured crackers or crisps.
5. I made Lebanese flat bread crisps at home. Please see the last section of the post which explains how to make them.
6. Anchovy and Tofu Dip can keep 1 or 2 days in the fridge.
7. Nutrition per serving.
serving: 86g calories: 99kcal fat: 6.9g (11%) saturated fat: 1.2g (6%) trans fat: 0.0g polyunsaturated fat: 2.4g monounsaturated fat: 2.9g cholesterol: 6.4mg (2%) sodium: 424mg (18%) potassium: 143mg (4%) carbohydrates: 1.2g (0%) dietary fibre: 0.8g (3%) sugar: 0.5g protein: 9.7g vitamin a: 0% vitamin c: 0.4% calcium: 18% iron: 11%