Cook The Book: Miso Tofu Nuggets With Edamame

• 3 tablespoons finely chopped green onion
• 2 teaspoons peeled and finely chopped fresh ginger
• 1 teaspoon sesame oil
• 3 tablespoons frozen or fresh shelled edamame beans
• 1 pound firm tofu, drained
• 3 tablespoons moromi miso, or miso of your choice
• 1/2 teaspoon sea salt (omit if the miso you choose is salty)
• Cornstarch, for coating
• Vegetable oil, for deep-frying

1. Saute 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 sauteed 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.

green onion, fresh ginger, sesame oil, beans, firm, moromi miso, salt, cornstarch, vegetable oil

Taken from www.seriouseats.com/recipes/2011/02/miso-tofu-nuggets-with-edamame-recipe.html (may not work)