"Bagna cauda" dip with tofu and soy sauce
The bagna cauda dip goes very well with raw vegetable sticks like carrots, celery, cucumber, pepper, radish as well as cooked vegetables such as green asparagus, baby corn, cauliflower and broccoli.
- Preparation Time10 mins
- Cooking Time10 mins
Nutrition per serving
- Energy241 Kcals
- 3 cloves of garlic
- ½ small onion
- 3 tbsp olive oil
- 2 tbsp white wine
- 1 can of tuna, in oil (= 185 g)
- 4 tbsp Kikkoman Naturally Brewed Soy Sauce
- 100 g solid tofu
- 2 tbsp lemon juice
- 1 tbsp honey
- 2 tbsp grated parmesan
- 1 tbsp capers
- ½ tsp salt
- Some freshly ground white pepper
Peel the garlic and onion and cut into thin slices. Heat up ½ tbsp olive oil in a pot, add garlic and onion and fry. Pour in white wine, bring to the boil and put the mixture into a blender.
Drain tuna well. In a saucepan, heat another ½ tbsp olive oil, add the tuna and sauté until the tuna is "dry". Add 2 tbsp Kikkoman soy sauce and fry briefly. Put the mixture on a plate and let it cool down.
Add the tuna mixture to the onion-garlic mixture in the blender. Add well drained tofu, remaining Kikkoman soy sauce, remaining olive oil, lemon juice and honey and blend to a puree. Add parmesan, capers, salt and pepper, stir and serve the dip.