You already know that tofu is an incredibly versatile ingredient, but did you know how easy (and delicious) it is to make at home? With this surprisingly simple, flavour-packed Taste Of recipe, chef Yoshi Okai combines edamame beans, gelatin and soy to create a super-light and creamy homemade tofu. Topped with ginger, ponzu and cherry tomatoes, this beautiful dish is like a portal to summer days in Kyoto.
“This dish reminds me of summers of my childhood,” says Yoshi. “The fresh tofu made from green soybeans can be dressed up by serving it topped with luxury ingredients, or a simpler version, like this one, can easily be prepared at home. It can be served as a meal in itself, or as an appetizer for a larger meal. Mushimono means ‘steamed’ in Japanese, but here refers to the way the tofu cools and sets.”
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Edamame Tofu Mushimono
Active Time: 20 minutes
Total Time: 2 hours
Servings: 4-6
Ingredients:
200 g shelled edamame
200 mL dashi (or other broth)
3 g agar-agar powder
7 g powdered gelatin
400 mL soy milk, at room temperature or a little warm
12 whole cherry tomatoes, sliced
Small piece fresh ginger, grated (about 1/2 tsp)
Leaves from 1 bunch cilantro, for serving
Ponzu, for serving
Olive oil, for serving
Flaked sea salt, for serving
Related: Fried Pork Belly Pairs Perfectly With Crunchy Papaya Salad in This Traditional Thai Dish
Directions:
1. To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.
2. Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.
3. Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.
4. After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.
Cook’s Note: Have all the ingredients at room temperature before starting this dish. If the tofu is not cooked long enough, it won’t firm up. Allow it to firm up fully before cutting it!
Looking for more easy meat-free meal ideas? These make-ahead vegetarian recipes will liven up your dinner table.
ingredients
directions
Have all the ingredients at room temperature before starting. If the tofu is not cooked long enough, it won't firm up. Firm up fully before cutting.
To make the edamame tofu, combine the edamame, 100 mL broth and 50 mL water in a blender and puree. Set aside.
Combine the remaining 100 mL broth, agar-agar and 100 mL water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 mL water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.
Pour the mixture into a shallow rectangular 8″ x 8″ dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.
After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.