'Pleonasmic' Edamame Tofu Recipe

Name: 'Pleonasmic' Edamame Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Masala Paste; 1 large white onion (about 1 cup chopped); 2 cloves garlic; 2 inch piece ginger, chopped; 2 tablespoons coriander seeds; 3 teaspoons cumin seeds; 4-5 whole pods cardamom; 6-7 cloves; 1 inch piece of cassia bark cinnamon (yet another pleonasm??); 6-9 black peppercorns; 2 teaspoons dry mango powder or sumac; 1 Serrano chile chopped; Edamame Tofu; 1 packet extra firm Tofu; Cayenne chili powder to taste; 1/4 + 1/4 teaspoons Turmeric powder (total 1/2 teaspoon); 3 cups boiled and peeled green edamame; 1/2 cup crushed tomatoes; Salt to taste; 2 + 3 tablespoons Olive oil (total 5 tablespoon); 1 cup water or vegetable stock; 1/2 cup Almond milk; 1/4 cup Cashew flour (I get my stock from Trader Joe's); Chopped cilantro for garnish

Servings: persons

Masala Paste
1 large white onion (about 1 cup chopped)
2 cloves garlic
2 inch piece ginger, chopped
2 tablespoons coriander seeds
3 teaspoons cumin seeds
4-5 whole pods cardamom
6-7 cloves
1 inch piece of cassia bark cinnamon (yet another pleonasm??)
6-9 black peppercorns
2 teaspoons dry mango powder or sumac
1 Serrano chile chopped
Edamame Tofu
1 packet extra firm Tofu
Cayenne chili powder to taste
1/4 + 1/4 teaspoons Turmeric powder (total 1/2 teaspoon)
3 cups boiled and peeled green edamame
1/2 cup crushed tomatoes
Salt to taste
2 + 3 tablespoons Olive oil (total 5 tablespoon)
1 cup water or vegetable stock
1/2 cup Almond milk
1/4 cup Cashew flour (I get my stock from Trader Joe's)
Chopped cilantro for garnish

1
Combine all the ingredients for the masala paste and blend into a smooth paste using as little water as possible.
2
Drain the water from the tofu and pat dry completely using paper towels. Cut into 1/2 inch cubes and combine with 2 tablespoon oil, 1/4 teaspoon turmeric, salt (as per your taste, ~ 1/2 teaspoon) and Cayenne chile powder. Set aside to marinade for about 1 hour.
3
Heat the remaining oil in a skillet and add the masala paste. Cook on a low heat until any water completely evaporates. Now add the crushed tomatoes along with the remaining turmeric. Cook down to a thick paste.
4
Add the edamame to the tomato mixture, adjust for salt. Add the water / stock and cover. Simmer on a low flame while you prepare the tofu
5
In a non stick skillet, add the cubed tofu in 2 or 3 batches and toast until the surfaces turn brown. Shake the skillet to turn the individual cubes. (minimizing the use of a spatula ensures that the cubes do not break up).
6
Add the tofu cubes to the edamame 'curry'. cover and allow to simmer for 5-10 minutes to allow the flavors to combine.
7
combine the almond milk and Cashew meal together and drizzle over the curry. gently stir to combine and allow to simmer until the gravy acuires a creamy consistency and any raw aroma of the cashew flour has disappeared. Transfer to a serving dish & Garnish with cilantro. Serve hot with plain jasmine or basmati rice.

2439

kcal

Calories

247

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: Masala Paste, 1 large white onion (about 1 cup chopped), 2 cloves garlic, 2 inch piece ginger, chopped, and more.

Yes, 'Pleonasmic' Edamame Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

'Pleonasmic' Edamame Tofu

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