Vegan Dinner Reinvented: Hetty Lui McKinnon’s Kimchi Tofu Dip with Spring Vegetables
Sydney, Australia – A vibrant, plant-based dinner solution is gaining traction with home cooks, offering a fresh take on both flavor and presentation. Chef and photographer Hetty Lui McKinnon’s recipe for whipped kimchi tofu with spring vegetables, featured in her new book Linger, provides a compelling alternative to traditional meal structures, centering around a shareable dip served with bread.
The recipe, born from mckinnon’s exploration of communal eating and comforting flavours, arrives as vegan cuisine continues its surge in popularity. Demand for plant-based options is rising globally,driven by health,ethical,and environmental concerns. Linger aims to provide accessible and inspiring recipes for those seeking to incorporate more plant-based meals into their routines,especially those focused on shared experiences. This dip, with its bold flavours and colourful presentation, exemplifies that approach.
The dish begins with a smooth puree of kimchi and tofu, seasoned generously with sea salt and black pepper. this forms the base, spread across a large plate.A quick sauté of sugar snap peas and peas, seasoned simply, adds a bright, fresh element. The dish is then finished with scorched spring onions – both white and green parts – for textural contrast,alongside fragrant mint leaves and toasted white sesame seeds.
To serve,McKinnon recommends a drizzle of sesame oil,rayu (Japanese chilli oil),or chilli oil,alongside bread for dipping.
Recipe:
Yields: Serves 2-4
Prep time: 15 minutes
Cook time: 10 minutes
Ingredients:
* 1 block (350g) firm or extra-firm tofu, drained
* 150g kimchi
* Sea salt and black pepper
* 8 green onions (spring onions), trimmed, white and green parts separated and cut into 5cm pieces
* Handful of mint leaves
* 1 tbsp toasted white sesame seeds
* olive oil
* Sugar snap peas and peas (quantity not specified)
To serve:
* Sesame oil, rayu (Japanese chilli oil) or chilli oil
* Bread
Instructions:
- Puree the kimchi and tofu in a blender or food processor until smooth. Season with sea salt and black pepper.
- Heat olive oil in a frying pan over medium-high heat. Toss sugar snap peas and peas with sea salt and pepper, cooking until bright green and slightly charred (about 3 minutes). Set aside to cool.
- Slice the white parts of the green onions lengthways.
- Drizzle olive oil into the same pan over medium-high heat. Cook the green onion (both whites and greens) until golden and scorched (about 2 minutes).
- Spread the whipped kimchi tofu on a plate. Top with sugar snap peas, green onion, and peas. Scatter with mint and sesame seeds.
- Finish with sea salt and sesame/chilli oil. Serve with bread.
Linger: Salads, Sweets and Stories to Savour, Together by Hetty Lui McKinnon is published by Plum in Australia (RRP $44.99) and Knopf in the US (RRP $40).
