Edamame Tofu Dip
- Yield: 3 cups
- 1cup (225 g) silken tofu
- 2cups (290 g) frozen shelled edamame
- 2teaspoons kosher or sea salt
- 3tablespoons fresh lemon juice
- 2tablespoons asian sesame oil
- 1teaspoon finely minced garlic
- 1teaspoon sugar
- 1teaspoon freshly ground pepper
- 1/4cup (15 g) minced cilantro/fresh coriander leaves, plus springs for garnish
- 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 1/2 teaspoon 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 workbowl of a food processor fitted with the metal blade, process the tofu, edamame, the remaining 1 1/2 teaspoon of 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.
Suggested Dippers: Baked pita chips, crudités, crostini
Tip: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator just before serving.
–This recipe used with permission. Diane Morgan, Skinny Dips: 60 Recipes for Dips, Spreads, Chips and Salsas on the Lighter Side of Delicious, ChronicleBooks (2010)
Nutritional Info *per serving
- Calories 34
- Fat 2.2 g
- Saturated Fat 0.3 g
- Polyunsaturated Fat 1 g
- Monounsaturated Fat 0.7 g
- Cholesterol 0 mg
- Sodium 99 mg
- Carbohydrate 2 g
- Fiber 1 g
- Protein 2 g
- Calcium 21 mg
- Iron 0.4 mg