It’s now dip season. As I am not a hot dip person, dip season is only when it is warm. This is a quickie – only two ingredients. All you need to do is blend them together using the tool of your choice whether it is a whisk, blender, food processor or immersion blender (my tool of choice). In the picture you can see my onion consome (オニオンコンソメ onion consome) of choice, Knorr – I love their chicken and beef stock cubes as well.
Quick Onion Tofu Dip
1 small block soft tofu
1 packet onion consome soup
Blend and serve. You may need to add a bit of water to get your desired consistency.
My obsession with dip is still in full swing. At least it is all healthy. I made two dips this morning. The first dip, Edamame and Tofu Dip, I had at the house of the lovely Keitai Goddess who got the recipe from Cerebral Soup. The dip is really healthy and packed full of protein. I won’t put the recipe here because I didn’t make any changes. Head on over here to get it.
The next dip I made was Black Bean Guacamole. I happened to have bought a can of black beans the day before with no specific purpose in mind. It must have been fate. I found it here on the Closet Cooking blog. This is going to taste great on the home made bread that is rising as I type.
I made two changes:
- I used Italian parsley instead of cilantro because of availability – for those of you in Japan who have a hard time finding cilantro/coriander, mitsuba is a good substitute in some recipes where the cilantro is not the main flavor. The taste isn’t all that similar but it is quite strong like cilantro.
- I didn’t have a jalapeno pepper so I used a couple dashes of Tabasco sauce – I don’t use them enough to buy a jar but the dip would have tasted even better, I’m sure.
If you are looking for another good dip, I made Silky Soybean Dip/Spread at the end of last year.
I have become a veggies and dip fiend. I really have no problem with this as I have never made dip with mayo (for myself anyway) and have only made dip with sour cream once in the seven years I’ve lived in Japan. My solution: tofu. I tried out soft tofu as a dip base a couple years ago when I suddenly remembered that dip for veggies exists. It’s interesting that when you live in a foreign country with a food culture drastically different from your own, you often forget about everyday foods back home. I went about four or five years without having dip for veggies. Now I am a fiend. It must be the combination of the periodically warm weather and living near the beach. You can’t have a beach picnic without veggies and dip. Generally I just mix onion consomme powder (aka french onion soup mix back home) or ranch dressing mix with soft tofu. I added something else today – avocado. It was a good idea. You can also use this as chip dip.
Avocado and Tofu Ranch Dip
1/2 an avocado, cubed
1/2 an envelope of ranch dip mix (approx. 1tbsp)
1/2 block of soft tofu (the softer, the better)
1 splash of water (depends on how thick you like your dip)
If you want a smooth dip you need to use a food processor or blender. I used my immersion blender for this. If you don’t mind a less smooth dip, use a whisk.
Wash the tofu and make a note of the expiry date, this is your dip expiry date. Add the avocado, tofu and water (if you want it) to your mixing device. Or put them in a bowl for manual mixing or an immersion blender. Mix until smooth. You can mix in the ranch dip mix with your machine or use the spatula you will use to clean out the machine to mix the dip mix. You are now finished. Put in serving dish of choice.
Note: As it is a tofu base the dip will separate a little when refrigerated. Just stir it up before you serve it next.
Alternate option: Use a sleeve of onion consomme powder instead of ranch dip mix. In Japan, onion consomme powder is sold in the cup-of-soup section and is often on the bottom shelf. Any onion soup mix should suffice.