Recipe courtesy of Yoshi Okai
Edamame Tofu Mushimono
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 179
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 12
- Cholesterol
- 11
- Sodium
- 304
- Total: 2 hr
- Active: 30 min
Ingredients
200 grams shelled edamame
200 milliliters dashi or other broth
3 grams agar-agar powder
7 grams powdered gelatin
400 milliliters soy milk, at room temperature or a little warm
12 whole cherry tomatoes, sliced
Small piece fresh ginger, grated (about 1/2 teaspoon)
Leaves from 1 bunch cilantro, for serving
Ponzu, for serving
Olive oil, for serving
Flaked sea salt, for serving
Directions
- To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.
- Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.
- Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.
- After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.
Cook’s Note
Have all the ingredients at room temperature before starting this dish. If the tofu is not cooked long enough, it won't firm up. Allow it to firm up fully before cutting it!