This dish reminds me of summers of my childhood. The fresh tofu made from green soybeans can be dressed up by serving it topped with luxury ingredients, or a simpler version, like this one, can easily be prepared at home. It can be served as a meal in itself, or as an appetizer for a larger meal. Mushimono means ”steamed” in Japanese, but here refers to the way the tofu cools and sets.
| Level: | Easy |
| Total: | 2 hr |
| Active: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 200 grams shelled edamame
- 200 milliliters dashi or other broth
- 3 grams agar-agar powder
- 7 grams powdered gelatin
- 400 milliliters soy milk, at room temperature or a little warm
- 12 whole cherry tomatoes, sliced
- Small piece fresh ginger, grated (about 1/2 teaspoon)
- Leaves from 1 bunch cilantro, for serving
- Ponzu, for serving
- Olive oil, for serving
- Flaked sea salt, for serving
Instructions
- To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.
- Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.
- Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.
- After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 179 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 12 g |
| Cholesterol | 11 mg |
| Sodium | 304 mg |
Reviews
Where do I get one of those pans the Chef cooled the edamame tofu in?!? I need one!
This was fun to make, and even more fun to serve to my housemates. I’ve never gotten more compliments on a dish. This recipe was easy to execute and packed with beautiful layers of flavor. Definitely try it! I did this entirely with agar agar to keep it vegan. I did this by using an additional 1.5 teaspoons of agar agar and about 120 ml of water all in place of the gelatin/water ratio in the recipie. I was worried it would be edamame jello but the texture came out wonderfully soft. I also used vegan “chicken” bouillon and some umami seasoning for the broth. My ponzu was a juiced lemon and soy sauce. The lemon was a great addition. Cant wait to try out more of this chef’s recipies.
This is absolutely stunning. Yoshi is a genius and an incredibly innovative chef. Can’t wait to see what he has in store next+