This is edamame tofu fully made of edamame beans, which are fresh green soy beans.
The other ingredient is kudzu. It is the starch from a plant. It is sold in the form of a powder, in Japanese groceries and also in some Western health stores (and you will probably find it expensive). It is very close to arrow-root and can surely be substituted.
Recipe of edamame tofu
You can un-mold it or serve it in cups as you like. Un-molding works better with the version with agar or gelatine , but the version simple is more creamy.
Make your choice.
edamame (weighted cooked and shelled) 120 g
kombu dashi 300 g (300 ml, 1.75 cup)
kudzu 20 g
kudzu 15 g
gelatine 5 g
kudzu 15 g
instant agar-agar powder 5 g
A -Rub the pods of edamame with coarse salt and rinse them. Boil them in their pods in slightly salty water. That takes 4~5 minutes till they get soft.
B-Blend together the shelled beans, the dashi and the kudzu powder. If you want a perfectly silky result sieve the liquid. Pour it in the sauce pan.
C-Heat on medium-low, while constantly stirring with a wooden spoon. After a few minutes, it thickens. Add in the gelatine if you use it. Stir well.
D- Pour in containers or molds. Let cool. Then put in the fridge a few hours.
-If you use gelatine, rehydrate it with a little dashi in a cup, add it to the beans after 1 minute.
-If you use agar-agar, add it to a little dashi in the sauce pan, bring to a boil, add the bean mix to it.
It can be served as a savory dish. Or as a sweet, as you will surely find the taste very sweet.
The jade aspect is beautiful. The texture is not like white tofu either.
Ideas to serve it : click here.
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