Edamame Tofu Dip
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)
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
Taste and Texturecreamy, garlicky, herby, umami
Type of Dishdip/spread
- 1 cup (225g) silken tofu
- 2 cups (290g) frozen shelled edamame
- 2 tsp kosher or sea salt
- 3 tbsp fresh lemon juice
- 2 tbsp asian sesame oil
- 1 tsp finely minced garlic
- 1 tsp sugar
- 1 tsp freshly ground pepper
- ¼ cup (15g) minced cilantro/fresh coriander leaves, plus sprigs for garnish
- Baked pita chips, crudités, crostini
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.
2010 Diane Morgan