Edamame Tofu Dip Recipe
- 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.
