Edamame Tofu Dip

recipe 21082 Large600 ID 1524032

I almost always have a bag of frozen shelled edamame in my freezer. Here I purée them for a creamy, fresh, protein-packed dip speckled with cilantro.

NotesDip Do-Ahead: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator just before serving.

Makes3 cups (720ml)


easy 14 726

Total Timeunder 2 hours

Make Ahead RecipeYes

OccasionCocktail Party, Family Get-together, game day

Recipe Courseantipasto/mezze, hors d’oeuvre

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, tree nut free, vegan, vegetarian

Equipmentfood processor

Mealdinner, snack

Taste and Texturecreamy, garlicky, herby, umami

Type of Dishdip/spread

Ingredients 1 cup (225g) silken tofu2 cups (290g) frozen shelled edamame2 tsp kosher or sea salt3 tbsp fresh lemon juice2 tbsp asian sesame oil1 tsp finely minced garlic1 tsp sugar1 tsp freshly ground pepper¼ cup (15g) minced cilantro/fresh coriander leaves, plus sprigs for garnishBaked pita chips, crudités, crostini Instructions

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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