Roasted Garlic Tofu Dip with Radishes

• 180 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 20 g roasted sesame tahini — Tahini from roasted sesame kernels
• 6 g peeled raw garlic (about 2 cloves) — Raw garlic
• 100 g raw radishes — Raw red radishes
• 8 g fresh lemon juice — Fresh lemon juice
• 3 g extra-virgin olive oil — Extra-virgin olive oil
• 20 g water — Potable water
• 0.3 g fine salt (a small pinch) — Fine salt

Method

1. 1Heat the oven and wrap the garlicHeat the oven to 375°F. Place 6 g peeled garlic cloves on a small square of foil, coat with all 3 g olive oil, and seal into a loose parcel. Put the parcel on a small sheet pan.10 min · 375°FLook for: The garlic is fully enclosed with space for steam inside the parcel.Safety: Place foil on a pan; do not put the tiny parcel directly on an oven rack.
2. 2Roast until the garlic softensRoast the garlic parcel for 30 minutes. Open carefully and test one clove with a fork; it should mash easily. Close the parcel again if it needs up to 5 minutes more.30 min · 375°FLook for: The cloves are soft, lightly golden, and sweet-smelling rather than raw or scorched.Safety: Open the foil away from your face to avoid trapped steam.
3. 3Prepare the radishes and tofuWhile the garlic roasts, scrub and trim the radishes, weigh 100 g edible radishes, and cut into wedges. Drain and blot 180 g tofu and break it into pieces for blending.4 minLook for: The radishes are clean and crisp, and no tofu packing liquid remains.Safety: Use refrigerated tofu labeled ready to eat and keep the prepared tofu chilled until blending.
4. 4Cool the garlicLeave the open garlic parcel on the pan for 5 minutes to cool. Retain every softened clove and all the garlic-scented oil.5 minLook for: The garlic is warm enough to handle without steaming strongly.Safety: Keep the hot pan on a trivet and use a utensil to lift the garlic.
5. 5Whip the roasted garlic dipTransfer the roasted garlic and all its oil to a blender with the tofu, 20 g tahini, 8 g lemon juice, 20 g water, and 0.3 g salt. Blend for 2 minutes, scraping halfway through, until thick and creamy.2 minLook for: The garlic is fully dispersed, and the dip has a smooth surface with no tofu chunks.Safety: Turn off the blender before scraping near the blade.
6. 6Plate the complete snackSpoon all the roasted garlic-tofu dip into a bowl and arrange every radish wedge alongside. Serve at once or cover and chill the dip before eating.1 minLook for: The plate contains a generous pale dip and the full portion of pink-and-white radish wedges.Safety: Cover and refrigerate leftovers within 2 hours at 40°F or colder.