Food & Cooking Recipes Appetizers Soy-Wasabi Spread 3.9 (56) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 cups 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. 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 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. Cook's Notes Spread can be refrigerated in an airtight container, up to 2 days. Rate it Print