Soy-Wasabi Spread

Name: Soy-Wasabi Spread
Yield: Makes 3 cups
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

Recipe photo courtesy of Pernille Pederson

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.

Source: Martha Stewart Living, July 2005

Makes 3 cups

Yield

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.