nutritional information

Per 2-tbs. serving:

  • Calories: 65
  • Protein: 4 g
  • Total Fat: 4 g
  • Saturated Fat: <1 g
  • Carbohydrates: 4 g
  • Cholesterol: 0 mg
  • Sodium: 210 mg
  • Fiber: 1 g
  • Sugar: 1 g
Vegan

Asian Edamame Dip

Serves 8 (makes 1 cup)

For a pretty presentation, serve this dip with cucumber spears, blanched sugar snap peas, celery, and jicama sticks. Mini rice cakes or crackers also make a nice accompaniment.
  • 1 cup frozen shelled edamame
  • 1 Tbs. minced fresh ginger
  • 1 clove garlic
  • ½ cup silken tofu
  • 1 cup cilantro leaves
  • 3 Tbs. peanut butter
  • 2 Tbs. low-sodium tamari
  • 2 Tbs. fresh lime juice
  • ½ tsp. sriracha or chile-garlic sauce

1. Bring small pot of water to a boil. Add edamame, and cook 10 minutes. Drain.

2. Place ginger and garlic in bowl of food processor; process until minced. Add edamame, tofu, cilantro, peanut butter, tamari, lime juice, and sriracha. Process until dip is chunky-smooth. Refrigerate in sealed container several hours to allow flavors to develop.

March 2011 p.66

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comments

I brought this to a potluck and everyone loved it, it was their favorite out of the 4 I made. If you don't like spicy food, you may want cut down on the sriracha.

Kim - 2013-03-05 01:31:18

This is tasty, and very reminiscent of the Indonesian Tofu-Peanut Fondue recipe from the February 2007 issue! The dip wins for portability.

Becky - 2012-03-07 11:46:29