Whipped Tofu!
A new-to-me dish I can’t stop making
One of the things I love about food is that there is always something new to discover. My latest revelation is whipped tofu, a creamy, savory dip/spread that is so tasty, healthy and easy to make, I am sure it will be on my menu regularly moving forward, and I am excited to share it with you here.
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I first encountered it several weeks ago in the vibrant new cookbook “Aloha Veggies,” by Alana Kysar, where she explores Hawaiian cuisine from a plant-forward perspective. In her recipe, which I adapted for my Washington Post Nourish column, she spreads a miso and garlic seasoned tofu whip onto a plate as a base layer, crowns it with crisp, sauteed sugar snap peas and drizzles everything with a sizzling, ginger and scallion flavored oil. Testing that recipe was my first time trying whipped tofu in a savory dish and all I could think was “Where have you been all my life!” (Here is a gift link for that recipe.)
A week or so later, whipped tofu found me again in Edinburgh, Scotland of all places.
