It is wonderful to have colourful tofu. Edamame gives it a beautiful green colour. Not only is it visually appealing, but kuzu, the super healthy thickener, actually adds even more nutritional value. It is fantastic to eat either cold or warm, and you can also eat it with a tomato sauce like you would with gnocchi.
- 100g (3½oz) shelled frozen edamame
- 1 cup vegetable stock or kelp stock (or 1 cup water, 1 teaspoon vegetable stock powder or kelp stock powder, pinch of salt; boil well)
- ¼ teaspoon sea salt 60g (2oz) kuzu
- 100g (3½oz) silken tofu
- 150ml (5fl oz) water
- 1 teaspoon instant konbu dashi powder
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- Shallot, julienned and soak in cold water
- Ginger, julienned and soak in cold water
- To make broth, combine 150ml (5fl oz) water and the konbu dashi powder in a small saucepan and bring to the boil. Then add mirin and boila little. Reduce the heat, add the soy sauce and return to the boil and turn off the heat. Refrigerate until cooled down.
- Boil the edamame in a saucepan or simply pour boiling water over them.
- Place the edamame and stock in a blender or food processor and blend well.
- Add salt, kuzu and break the tofu by hand into the blender. Blend until smooth.
- Pour the mixture into a saucepan and cook over medium heat. Stir consistently and cook until very thick.
- Place the plastic wrap onto four individual bowls or ramekins. Plastic wrap has to be big enough to make a ball.
- Pour the mixture into the wrap then twist and close on the top to make a ball.
- Put the tofu in a fridge or, if you are in a hurry, you can cool with ice.
- Serve with cold broth and garnish with julienned ginger and shallot.
Gluten-free option: Use tamari instead of soy sauce.
Serving suggestions: This dish is also delicious when warm. Serve with wasabi and soy sauce
You can also use it to replace gnocchi in other recipes. To make gnocchi shapes, scoop the mixture with a spoon and shape with another spoon to make the gnocchi shape; then put into ice water. Serve with freshly made tomato sauce
This recipe is from my first cookbook ” Cooking With Soy”
There are also more exiting tofu recipes in my latest book ” Japanese superfoods”
Best way of leaning cooking? Please come and join my healthy vegetarian / vegan cooking classes in Sydney!
We offer gluten free cooking, traditional and modern Japanese cooking and more. Let’s cook together!!