EDAMAME TOFU DIP
Dairy-free, tahini-free, and rich in protein, this zesty, kid-pleasing dip is a lively, pale green alternative to hummus. Serve it with rice crackers, sliced daikon and/or carrot sticks as a dip, but it's also thick enough to spread on bread or a pita as a sandwich filling. It will keep for three days in the fridge.
Provided by Melissa Clark
Categories easy, quick, snack, dips and spreads, appetizer, side dish
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- Place edamame, ginger and scallion in bowl of a food processor and process until everything is finely chopped, about 30 seconds.
- Add remaining ingredients and process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary. Taste and add a few more drops of soy sauce or sesame oil, or both, if needed.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 232 milligrams, Sugar 1 gram, TransFat 0 grams
SPICY EDAMAME DIP
Steps:
- In a medium skillet over medium heat, roast the garlic, turning frequently, until light brown, about 15 minutes. Remove from the heat, cool, and then slip off the skins. Set aside.
- Bring about 8 cups of water to a boil in a saucepan and drop in the beans. Bring back to a boil and cook for 5 minutes. Reserve 3/4 cup of the cooking water before draining. Drain the beans and cool.
- Transfer the garlic into a food processor and chop coarsely. Add the beans, cayenne pepper, cumin, salt, pepper and process in the food processor. Add the olive oil, lime juice and cilantro and pulse to combine. Add the reserved water a little at a time while processing until smooth (you may not need to add all of the water). Use pita chips for dipping.
EDAMAME TOFU MUSHIMONO
This dish reminds me of summers of my childhood. The fresh tofu made from green soybeans can be dressed up by serving it topped with luxury ingredients, or a simpler version, like this one, can easily be prepared at home. It can be served as a meal in itself, or as an appetizer for a larger meal. Mushimono means ''steamed'' in Japanese, but here refers to the way the tofu cools and sets.
Provided by Food Network
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.
- Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.
- Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.
- After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.
EDAMAME DIP
Make and share this Edamame Dip recipe from Food.com.
Provided by Mercy
Categories Soy/Tofu
Time 10m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Place the edamame in a colander and rinse them under hot running water until they are mostly thawed, about 30 seconds.
- In a food processor, coarsely puree the edamame and the remaining ingredients with 2 tablespoons water, leaving some chunks.
- Adjust the seasonings.
- Transfer to a serving bowl and, if you like, place lime slices on the sides of the bowl as you would for a margarita.
Nutrition Facts : Calories 366.5, Fat 24.4, SaturatedFat 3.2, Sodium 24.6, Carbohydrate 24.2, Fiber 6.2, Sugar 5.9, Protein 17.7
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- Drain the tofu and blot completely dry with paper towels/absorbent paper. Set the tofu on several thicknesses of paper while you cook the edamame.
- Fill a medium saucepan two-thirds full of water and bring to a boil over high heat. Add the edamame and ½ tsp of the salt and boil for 3 minutes. Drain in a colander and rinse under cold water. Drain again and blot to remove excess moisture.
- In the work bowl of a food processor fitted with the metal blade, process the tofu, edamame, the remaining 1½ tsp salt, the lemon juice, sesame oil, garlic, sugar, and pepper until very smooth. Scatter the minced cilantro/fresh coriander leaves over the top and pulse to incorporate. Taste and adjust the seasoning. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. Garnish with cilantro/fresh coriander.
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