"On days when I have picked up a fresh artisan loaf from a local bakery, or have baked a sourdough focaccia at home, I will centre dinner around bread, creating a meal that is either saucy, soupy or dippy. This particular recipe falls into the dip category, with a magical kimchi-whipped tofu that is so creamy and rich, it will leave you wondering how it can be vegan."
"Season with sea salt and plenty of black pepper. Heat a large frying pan over medium-high heat. Drizzle with olive oil, add the sugar snap peas and peas, season with sea salt and black pepper, then toss until bright green and just starting to char, about three minutes. Transfer to a plate and set aside to cool. Slice the white parts of the green onions lengthways, either in half or quarters, depending on thickness."
Whipped kimchi and silken tofu combine into an unexpectedly creamy, rich vegan dip when pureed until smooth and seasoned with sea salt and black pepper. Charred sugar snap peas and fresh or thawed peas are tossed until bright green, providing lively spring texture. Sliced white and green parts of spring onions, mint leaves and toasted white sesame add freshness and crunch. Drizzle with extra-virgin olive oil and finish with sesame oil or rayu for aromatic heat. Serve with bread for mopping; gluten-free bread can be used. Substitute broad beans, green beans, asparagus, edamame or corn for the peas. Recipe serves 2-4.
Read at www.theguardian.com
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