Peanut Quince Dip

Peanut-Tofu Dip for Raw Quince

Peanut-Tofu Dip for Raw Quince

A tannin-taming, high-protein dip built to sit against astringent raw fruit. Silken tofu and cashew yogurt bind the quince's tannins before they reach your palate; powdered peanut butter brings roasted depth without much fat.

Makes
4 servings, about 1 cup
Hands-on
Start to finish

Ingredients

  • 170 gsilken tofu, drained
  • 60 gForager Greek style plain yogurt
  • 24 gpowdered peanut butter
  • 1 tbspwater, plus more to thin
  • 12drops liquid stevia extract
  • ¼ tspfine sea salt
  • ½ tsplemon juice
  • ¼ tspvanilla extract
  • ⅛ tspground cinnamon

Method

  1. Hydrate the peanut powder

    Whisk the powdered peanut butter with the water into a thick paste and let it sit. Defatted peanut flour is gritty until the particles swell, and this head start is the difference between silky and chalky.

    5 minutes

  2. Blend the base

    Add the tofu, yogurt, peanut paste, salt, lemon juice, vanilla, and cinnamon to the blender. Run until completely smooth, scraping down once.

    1 minute

  3. Sweeten to taste

    Add the stevia and blend briefly. Taste against an actual slice of quince rather than off the spoon — the fruit's astringency eats some of the perceived sweetness, so the dip should taste slightly too sweet on its own.

  4. Rest and thin

    Chill so the peanut flour finishes hydrating and the flavors settle. Thin with water a teaspoon at a time if it has tightened past dipping consistency.

    30 minutes

  5. Slice the quince

    Cut thin. Quince is dense and fibrous, and thick wedges deliver a punishing tannin load. Toss the slices in a little lemon juice to slow browning.

Notes

Don't cut the salt. A quarter teaspoon in a batch this small is deliberate. Sodium suppresses bitter perception, which lets the quince's floral side come forward instead of the tannin.

Swaps worth trying. Ground cardamom in place of the cinnamon leans into quince's rose-and-citrus aroma rather than covering it. A pinch of malic acid instead of the lemon juice gives a cleaner, sharper tartness with no citrus flavor. A teaspoon of chokeberry powder would turn it pink and add its own astringency, which probably fights the quince rather than helping.

If it separates after a day, that's the tofu weeping. A quick re-blend fixes it.

Tofu-forward ratio by design: the cashew yogurt is there for tang and body, not bulk. For a thicker scooping consistency, skip the water and let the peanut flour hydrate off the tofu's own moisture.

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