This is not an aged cheese, so it is ready to bake as soon as you blend it up. However, it does have a unique component that is quite interesting: preserved or fermented beancurd. Beancurd is, of course, just tofu, but because this is a preserved ingredient it is quite on the funkier side of things.
Of course, the next question is where to get it? I've been able to get it at all kinds of Asian markets: Korean, Japanese, Thai, etc., so if you have a local Asian market, hit that up first. Get the version without the chili flakes or chili oil - just tofu, salt and oil.
For the very adventurous, I have found a recipe online for making it at home. I just recently found it and so haven't tried it, yet, but I am planning on making it because I like to know that the tofu I use is non-GMO; these bottles don't state that.
Recipe for making homemade Fermented Bean Curd.
The tofu itself, once preserved, is very soft and aromatic:
You won't use much of the stuff because it is very potent, but you can always adjust to your taste. The first time I made this dip I used 1/3 cup of it. While I liked it, I imagine it would be a bit over the top for others.
All you do is blend the ingredients and bake.
While the dip was baking I roasted off some potatoes to use as the dipping agents - air-fryed with a teaspoon of oil; they came out crisp and flavorful. Easy roasted potato recipe.
Serve the dip with some radishes and pickled onions (or raw onions) and you have a very elegant dip to serve to guests - or to enjoy on a night to yourself.
Vegan Baked Chèvre Cheese Dip
Makes 1 1/2 cups
1 cup plain unsweetened nondairy soy or almond yogurt
2 to 4 tablespoons preserved or fermented tofu
2 tablespoons tapioca starch
1 garlic clove
1/2 to 1 teaspoon sea salt
1/2 teaspoon onion granules
1/2 teaspoon xantham gum (optional)
Olive oil (optional)
1. Preheat the oven to 375-degrees F. Add the yogurt, tofu, tapioca, garlic, salt, onion and xantham gum (if using) to a blender. Blend very well until very smooth. Transfer to a small (about 2 cup) baking dish and drizzle with a few teaspoons of olive oil.
2. Bake until golden and bubbly, about 30 minutes.
3. Make the salad by combining the radishes, parsley and onion. Add the salad on top of the dip. Serve with crackers, raw vegetables or Roasted Russet Potatoes (recipe below).
Roasted Russet Potatoes
1 large russet potato, peeled and cut into wedges, about 1/4-inch thick
1 teaspoon paprika
1/2 teaspoon onion granules
1/2 teaspoon garlic granules
1/2 teaspoon dried parsley
1/2 teaspoon sea salt
1 to 2 teaspoons olive oil
1. Preheat an air-fryer to 360-degrees (or an oven to 400-degrees). Add the potatoes, paprika, onion, garlic, parsley, salt and oil to a large bowl. Toss well. Add the potatoes to the basket of the air-fryer in a staggered crosshatch pattern (like building Lincoln Logs) and bake until crisp, about 20 minutes, shaking the basket after 10 minutes and then after 15 minutes.
2. If baking in the oven, bake on a baking sheet until crisp, about 30 minutes. Toss every 10 minutes.
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