advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Soy-Wasabi Spread

Tofu and soy beans are rich in heart-friendly isoflavones; blended together, they give a wasabi-tinged spread plenty of creaminess, but little fat. Serve this spicy spread with rice crackers as an hors d'oeuvre; garnish with black sesame seeds for more Asian flavor. The spread also makes a good dip for cucumber and carrot sticks.

  • Yield: Makes 3 cups
Soy-Wasabi Spread

Photography: Pernille Pederson

Source: Martha Stewart Living, July 2005

Ingredients

  • 1 pound frozen shelled edamame (soy beans)
  • 8 ounces silken tofu
  • 1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
  • 1 tablespoon Chinese hot mustard
  • 2 teaspoons wasabi paste
  • 1 teaspoon coarse salt

Directions

  1. Bring a large pot of water to a boil. Add edamame; cook until tender, about 5 minutes. Drain. Rinse under cold running water to stop the cooking. Drain.

  2. Puree edamame, tofu, lemon zest and juice, mustard, wasabi, and salt in a food processor.

Cook's Note

Spread can be refrigerated in an airtight container, up to 2 days.

Related Topics