Edamame Tofu Dip
- Yield 3 cups
Here's a creamy, fresh, protein-packed dip speckled with cilantro.
- 1 cup (225 g) silken tofu
- 2 cups (290 g) frozen shelled edamame
- 2 teaspoons kosher or sea salt
- 3 tablespoons fresh lemon juice
- 2 tablespoons asian sesame oil
- 1 teaspoon finely minced garlic
- 1 teaspoon sugar
- 1 teaspoon freshly ground pepper
- 1/4 cup (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)