Crudités With Lemongrass-Fermented Tofu Dip Recipe (2024)

Ingredients

Yield:6 servings

For the Dip

• ¼cup packed fermented white tofu (see Tip), preferably without chile, plus brine as needed
• 1½tablespoons agave syrup, mild honey or granulated sugar
• 1½tablespoons fresh lime juice, plus more as needed
• 1½tablespoons minced fresh lemongrass
• 2 to 3Thai or small serrano chiles, finely chopped
• 2tablespoons toasted white sesame seeds (optional, to thicken and enrich)
• 1 to 3teaspoons neutral oil (such as canola or peanut)

For the Crudités

• 1 or 2small watermelon radishes, or a half or whole bunch red radishes, sliced thinly or cut into wedges
• 1 or 2medium carrots, scrubbed or peeled then sliced on the diagonal
• ½ to 1pound jicama, peeled and cut into chubby, 3-inch sticks
• 1 or 2Persian cucumbers, or ¼ to ½ small English cucumber, thickly sliced or cut into chubby 3-inch sticks
• 1 or 2small handfuls raw asparagus or green beans, trimmed and cut into 3-inch lengths
• 1 or 2small endives, leaves separated

Preparation

1. Step

   1

   Prepare the dip: In a small bowl, using a fork or the back of a spoon, mash the tofu (expect lingering solids). Stir in the agave and lime juice, then add tofu brine by the teaspoon to achieve a pleasant salty-sour-sweet-winy balance. Stir in the lemongrass and chiles. (You can make the sauce up to 5 days ahead and refrigerate in an airtight container; return to room temperature to serve.)

2. Step

   2

   If using the sesame seeds, use a mortar and pestle to stir, grind and pound them into a fragrant, finely textured mixture. (Alternatively, use a small food processor or an electric spice grinder.) Scrape and stir into the dip. Let the dip develop flavor for about 15 minutes before tasting, then add enough of the neutral oil to soften, lime juice to brighten, plus additional brine to intensify.

3. Step

   3

   Prepare the crudités: If the veggies are limp and need perking up, fill a large bowl with water and ice, then submerge them in the icy bath for a few minutes to crisp; drain and pat dry. Arrange all the crudités on a platter. Transfer the dip to a small bowl and set in the center or on the side of the platter. Invite diners to dip and eat.

Tip

• You can find fermented tofu in the condiment aisle at Chinese or Vietnamese markets. Look for jars of “fermented bean curd” containing tofu cubes in brine; brands such as Cache’ de Chef, Hwang Ryh Shiang and Wei-Chuan are consistently good. Instead of fermented tofu, you can substitute 2½ tablespoons of shiro (white) miso mixed with 1½ tablespoons water to make a less edgy lemongrass-miso dip.