Edamame With Tofu Bean Sprouts And Seaweed Recipes

EDAMAME TOFU MUSHIMONO

Edamame Tofu Mushimono image

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

Ingredients

200 grams shelled edamame
200 milliliters dashi or other broth
3 grams agar-agar powder
7 grams powdered gelatin
400 milliliters soy milk, at room temperature or a little warm
12 whole cherry tomatoes, sliced
Small piece fresh ginger, grated (about 1/2 teaspoon)
Leaves from 1 bunch cilantro, for serving
Ponzu, for serving
Olive oil, for serving
Flaked sea salt, for serving

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.

SOBA NOODLE & EDAMAME SALAD WITH GRILLED TOFU

Soba noodle & edamame salad with grilled tofu image

This low-fat, superhealthy supper will have you feeling virtuous all week. If you can't get edamame beans, use broad beans instead

Provided by Good Food team

Categories Dinner, Main course

Time 30m

Number Of Ingredients 12

Ingredients

140g soba noodles
300g fresh or frozen podded edamame (soy) beans
4 spring onions , shredded
300g bag beansprouts
1 cucumber , peeled, halved lengthways, deseeded with a teaspoon and sliced
250g block firm tofu , patted dry and thickly sliced
1 tsp oil
handful coriander leaves, to serve
3 tbsp mirin
2 tsp tamari
2 tbsp orange juice
1 red chilli , deseeded, if you like, and finely chopped

Steps:

Heat dressing ingredients in your smallest saucepan, simmer for 30 secs, then set aside.
Boil noodles following the pack instructions, adding the edamame beans for the final 2 mins cooking time. Rinse under very cold water, drain thoroughly and tip into a large bowl with the spring onions, beansprouts, cucumber, sesame oil and warm dressing. Season if you like.
Brush tofu with the veg oil, season and griddle or grill for 2-3 mins each side - the tofu is very delicate so turn carefully. Top the salad with the tofu, scatter with coriander and serve

Nutrition Facts : Calories 331 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.24 milligram of sodium

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