This is the season for fresh edamame and there are so many ways to accomodate them!
Have you ever thought of creating a vegan recipe with them and tofu.
Here is a simple way to please everyone!
Vegan Edamame Tofu!
INGREDIENTS: For about 6 people, unless you have a big appetite!
-Kinu Tofu/Silk Tofu: 400 g
-Edamame: 1 cup (boiled in salted water and extracted from their pods)
-Agar agar: 8g
-Water: 385 CC/about 2 cups
-Salt: 1/2 teaspoon
-Mirin/sweet sake: 1 tablespoon
-Vegan konbu dashi/seaweed soupstock: Check RECIPE: 1 cup/200 cc/ml
-Mirin/sweet sake: 3 tablespoons
-Soy sauce: 3 tablespoons
-Grated wasabi: as appropriate
-Soak the agar agar in the water for at least two hours or overnight.
-Peel off the thin skin of each edamame. Borin work, I must admit, but worth it!
-Place the tofu over a bamboo strainer/zaru to take as much water off as possible.
Press the agar agar strongly to drain it of any water.
Drop the agar agra in 400 cc of water and simmer on a weak fire until completely dissolved.
-Drop the edamame, tofu, salt and mirin in a mixer/food processor.
Turn until you attain a smooth paste.
-In a large bowl pour the tofu mixture and add the dissolved agar agar a lttle at a time and mix well until all has been incorporated.
Pour the whole into a rectangular mold you will have wetted beforehand.
-Smooth the surface flat with a gum spatula. Knock down the mold on the working table a few times to ensure homogeneousity.
Let cool and place inside refrigerator.
-Mix the dashi, soy sauce and mirin/sweet sake.
Heat to just before boiling point. Switch off fire and let cool completely.
Keep in thefridge.
-Turn the edamame to fu over a cutting board.
Cut into 8 pieces and place them on serving dish as shown above.
Pour dashi drssing around it.
Decorate with a few edamame and some grated wasabi.
RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat