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

56 Ratings
1 Review

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.

Martha Stewart Living, July 2005

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Recipe Summary test

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

Directions

Step 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.

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Step 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 (1)

56 Ratings

5 star values: 15
4 star values: 23
3 star values: 13
2 star values: 5
1 star values: 0

Martha Stewart Member

08/01/2015

I could taste mustard, but not the wasabi. Next time I'll doubt the wasabi.

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Soy-Wasabi Spread

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Soy-Wasabi Spread

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (1)

All Reviews for Soy-Wasabi Spread