Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Michel Nischan, chef at Heartbeat in New York City, makes a versatile edamame purée that's a perfect side dish for grilled fish or chicken. With the addition of tofu, it's creamy and packed with soy protein.
Ingredients[]
- 4 cups frozen blanched shelled edamame
- 10 garlic cloves, peeled
- 1/4 cup soft silken tofu
- 1 1/2 teaspoon lemon juice
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
Directions[]
- Bring 2 quarts water to a boil in a medium saucepan over medium-high heat; add edamame and garlic.
- Cook 5 minutes.
- Drain in a colander over a bowl, reserving 1/2 cup liquid.
- Combine edamame, garlic, 1/2 cup cooking liquid, and tofu in a food processor, and process until smooth (about 3 minutes).
- Add lemon juice, salt, and pepper, and pulse to combine.
Yield: 5 servings (serving size: 2/3 cup)