Cook the Book: Miso Tofu Nuggets with Edamame

Name: Cook the Book: Miso Tofu Nuggets with Edamame
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 3
Cuisine: Global
Ingredients: 3 servings Cornstarch, for coating; 3 Tbsps frozen or fresh shelled edamame beans; 2 teaspoons peeled and finely chopped fresh ginger; 3 Tbsps finely chopped green onion; 3 Tbsps moromi miso, or miso; 1 teaspoons sea salt (omit if the miso you choose is salty); 1 teaspoon sesame oil; 454 grams firm tofu, drained; 3 servings Vegetable oil, for deep-frying

Cook the Book: Miso Tofu Nuggets with Edamame might be just the main course you are searching for. This recipe makes 3 servings with 285 calories, 14g of protein, and 21g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up cornstarch, moromi miso, ginger, and a few other things to make it today. To use up the tofu you could follow this main course with the Tofu Cheesecake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

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.

Ingredients you will need

Green Onions

Sesame Oil

Edamame

Ginger

Water

Wrap

Equipment you will use

Plastic Wrap

Microwave

Crumble the tofu in a bowl.

Ingredients you will need

Tofu

Equipment you will use

Bowl

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

Ingredients you will need

Green Onions

Ginger

Miso

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.

Ingredients you will need

Edamame

Equipment you will use

Food Processor

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

Ingredients you will need

Corn Starch

Chicken Nuggets

Tofu

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.

Ingredients you will need

Corn Starch

Chicken Nuggets

Tofu

Cooking Oil

Equipment you will use

Frying Pan

Drain well and cool before packing.

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.

Ingredients you will need

Chicken Nuggets

Stock