A picture of Rich & Smooth Edamame Tofu.

Rich & Smooth Edamame Tofu

cookpad.japan @cookpad_jp

I got a lot of edamame, so I thought of this as a way to use them up. I got them in the summer, so I thought up this recipe to enjoy them chilled.

This has salt included, but if you still feel there's something missing, feel free to eat it with soy sauce, etc.
If using gelatin that needs to be reconstituted, use 100 ml of water and milk combined.
Don't stiffen it completely like jelly, but slightly stiffer than when you cooled it. This gives it it's rich smoothness. For 2-3 servings. Recipe by unappa

I got a lot of edamame, so I thought of this as a way to use them up. I got them in the summer, so I thought up this recipe to enjoy them chilled.

This has salt included, but if you still feel there's something missing, feel free to eat it with soy sauce, etc.
If using gelatin that needs to be reconstituted, use 100 ml of water and milk combined.
Don't stiffen it completely like jelly, but slightly stiffer than when you cooled it. This gives it it's rich smoothness. For 2-3 servings. Recipe by unappa

Rich & Smooth Edamame Tofu

cookpad.japan @cookpad_jp

I got a lot of edamame, so I thought of this as a way to use them up. I got them in the summer, so I thought up this recipe to enjoy them chilled.

This has salt included, but if you still feel there's something missing, feel free to eat it with soy sauce, etc.
If using gelatin that needs to be reconstituted, use 100 ml of water and milk combined.
Don't stiffen it completely like jelly, but slightly stiffer than when you cooled it. This gives it it's rich smoothness. For 2-3 servings. Recipe by unappa

I got a lot of edamame, so I thought of this as a way to use them up. I got them in the summer, so I thought up this recipe to enjoy them chilled.

This has salt included, but if you still feel there's something missing, feel free to eat it with soy sauce, etc.
If using gelatin that needs to be reconstituted, use 100 ml of water and milk combined.
Don't stiffen it completely like jelly, but slightly stiffer than when you cooled it. This gives it it's rich smoothness. For 2-3 servings. Recipe by unappa

Saved

Ingredients

2 servings

50 gramsEdamame (net weight)
150 gramsSilken tofu (no need to drain the water)
100 mlMilk
1/4 tspSalt
2 1/2 gramsPowdered gelatin

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Steps

1

Boil the edamame (thaw if frozen). Remove the beans from the pods.
2

Mix the tofu and edamame in a blender (or food processor) until smooth.
3

Dissolve the gelatin and salt in milk, then add to Step 2 and mix well.
4

Transfer to a serving dish and cool in the refrigerator to stiffen.

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Cooksnaps

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cookpad.japan @cookpad_jp

on July 10, 2014 05:24

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