New This Month

Soy-Wasabi Spread


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

Photography: Pernille Pederson

Source: Martha Stewart Living, July 2005


  • 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


  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 Notes

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

Reviews Add a comment

  • MaryRichardsMrGrant
    1 AUG, 2015
    I could taste mustard, but not the wasabi. Next time I'll doubt the wasabi.