1/2 lb soft tofu, drained under a weight for 30 minutes
1 Tbsp fresh lime juice
2 Tbsp reduced-sodium soy sauce
2 tsp minced fresh mint
1/2 tsp Chinese five-spice powder
1/8 tsp red pepper flakes, or to taste
Ground white pepper, to taste
1/2 large red bell pepper, sliced thin
1/2 large green bell pepper, sliced thin
1/2 fennel bulb, trimmed, sliced thin
1 large carrot, cut in half across, then julienned
A few large button mushrooms, brushed clean and stems trimmed
Place first seven ingredients in a blender, and process until smooth. Adjust seasonings to taste, and set aside.
Arrange vegetables on a platter, and serve with the dip.