Shiso Leaf "Bagna Càuda"
Bagna càuda is an Italian dish that literally means "hot bath", but this is a healthier alternative made with shiso leaves and tofu - and the dip doesn't need to be piping hot!
Photographed by Masaharu Shirane
Beans & Tofu
Calorie count is per serving.
Ingredients (Serves 2)
- 4 cherry tomatoes
- 1/4 red paprika
- 1/4 yellow paprika
- 1/3 cucumber
- 5 cm daikon radish
- 5 cm carrot
- 2 radishes
- 20 green peas
- Baguette (sliced), as needed
[Shiso leaf dip]
- 30 shiso leaves (roughly chopped)
- 400 g kinugoshidofu
- 3 tbsp olive oil
- A little over 1 tbsp lemon juice
- 2 tsp sugar
- A little over 1 tbsp usukuchi soy sauce
- Salt, to taste
Make the [Shiso leaf dip]. Crumble the tofu into small pieces and spread on a microwave-safe plate lined with a paper towel. Microwave (600 W) for 6 minutes. Remove the tofu from the microwave and press out the excess water until the tofu becomes about 200 g.
Blend the rest of the ingredients in a blender until smooth.
Cut a thin disk off the stem side of each tomato to use as a lid. Top some of the [Shiso leaf dip] on each tomato and put the lid back on. Slice the red and yellow paprika into easy-to-eat strips. Peel the cucumber in four different sections to create a stripe effect, then cut into 1-2 cm thick rounds. Peel the daikon radish and carrot, then cut lengthwise into 3-4 cm sticks. Peel off dots of skin from the radishes. Boil the green peas in salted water, then skewer them with toothpicks.
Arrange the vegetables on a plate, then serve with baguette slices and the [Shiso leaf dip] on the side.