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.
Photography: Pernille Pederson
Source: Martha Stewart Living, July 2005
Yield Makes 3 cups
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
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.
Puree edamame, tofu, lemon zest and juice, mustard, wasabi, and salt in a food processor.
Spread can be refrigerated in an airtight container, up to 2 days.