Cook the Book: Miso Tofu Nuggets with Edamame

If you have approximately 45 minutes to spend in the kitchen, Cook the Book: Miso Tofu Nuggets with Edamame might be an outstanding gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This main course has 318 calories, 17g of protein, and 24g of fat per serving. This recipe serves 3 and costs $1.74 per serving. 60 people were glad they tried this recipe. It is brought to you by Serious Eats. Head to the store and pick up tofu, edamame, fresh ginger, and a few other things to make it today. Overall, this recipe earns a not so super spoonacular score of 35%. If you like this recipe, take a look at these similar recipes: Cook the Book: Edamame Hummus, Corn And Edamame Salad With Miso Tofu, and Cook the Book: Seasoned Tofu.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Sauté the green onion and ginger in the sesame oil for a couple of minutes, then remove from the heat. Boil the edamame in just enough water to cover for about 5 minutes, until tender yet still firm. Alternatively, put the edamame on a plate, cover with plastic wrap, and microwave on high for 30 seconds. 2 Crumble the tofu in a bowl. Add the sautéed green onion and ginger, miso, and salt. Mix together thoroughly using your impeccably clean hands. Alternatively, you can mix this in a food processor, pulsing to combine. When everything is combined to a smooth paste, mix in the edamame. 3 Divide the tofu mixture into nine portions and form round- or oval-shaped flattened nuggets. Coat in cornstarch. Heat 1 inch (2.5cm) of the oil in a large frying pan over medium-high heat. The oil is hot enough when a small piece of the cornstarch-coated tofu dropped into the oil turns brown in a few seconds. Fry the nuggets in batches, taking care not to overcrowd the pan, until browned on both sides. Drain well and cool before packing. 4 Note:These nuggets can be frozen quite successfully. The texture will change a little, but they will still be good. Cold nuggets can be pan-fried in a dry nonstick frying pan over medium heat until crispy on the outside and heated through, or gently poached in dashi stock for a softer texture. They are also good in soup. 

 

Step by step:

1. 1

2. Sauté the green onion and ginger in the sesame oil for a couple of minutes, then remove from the heat. Boil the edamame in just enough water to cover for about 5 minutes, until tender yet still firm. Alternatively, put the edamame on a plate, cover with plastic wrap, and microwave on high for 30 seconds.

3. 2

4. Crumble the tofu in a bowl.

5. Add the sautéed green onion and ginger, miso, and salt.

6. Mix together thoroughly using your impeccably clean hands. Alternatively, you can mix this in a food processor, pulsing to combine. When everything is combined to a smooth paste, mix in the edamame.

7. 3

8. Divide the tofu mixture into nine portions and form round- or oval-shaped flattened nuggets. Coat in cornstarch.

9. Heat 1 inch (2.5cm) of the oil in a large frying pan over medium-high heat. The oil is hot enough when a small piece of the cornstarch-coated tofu dropped into the oil turns brown in a few seconds. Fry the nuggets in batches, taking care not to overcrowd the pan, until browned on both sides.

10. Drain well and cool before packing.

11. 4

12. Note:These nuggets can be frozen quite successfully. The texture will change a little, but they will still be good. Cold nuggets can be pan-fried in a dry nonstick frying pan over medium heat until crispy on the outside and heated through, or gently poached in dashi stock for a softer texture. They are also good in soup. 

Nutrition Information:

covered percent of daily need