Home-made jade

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.

Version simple
edamame (weighted cooked and shelled) 120 g
kombu dashi 300 g (300 ml, 1.75 cup)
kudzu 20 g

Version +1
kudzu 15 g
gelatine 5 g

Version +2
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.

Version +
-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.

Edamame tofu, 3 ways to enjoy the pastel green flan

Tofu made of edamame, you can buy it or make it (click here).
Classic, with grated wasabi and nama shoyu soy sauce.

Unmold it, pour a crown of sauce around, a chestnut of wasabi on top.

Seasonal, with kinome on top and a sweet tsuyu (reheat kombu dashi stock with a little mirin and soy sauce, bring to boil, let cool).

Sweet for the small flower.

Drizzle honey on it. Top with dry fruits (goji berries).
You can have it as a dessert. Actually, that would be a dish like another in an Asian meal. There was no notion of finishing with a dessert, even if it is sometimes done now, due to Western in influence.