Edamame Tofu Dip

• 1 cup (225g) silken tofu
• 2 cups (290g) frozen shelled edamame
• 2 tsp kosher or sea salt
• 3 tbsp fresh lemon juice
• 2 tbsp asian sesame oil
• 1 tsp finely minced garlic
• 1 tsp sugar
• 1 tsp freshly ground pepper
• 1/4 cup (15g) minced cilantro/fresh coriander leaves, plus sprigs for garnish
• Baked pita chips, crudites, crostini

1. Drain the tofu and blot completely dry with paper towels/absorbent paper.
2. Set the tofu on several thicknesses of paper while you cook the edamame.
3. Fill a medium saucepan two-thirds full of water and bring to a boil over high heat.
4. Add the edamame and 1/2 tsp of the salt and boil for 3 minutes.
5. Drain in a colander and rinse under cold water.
6. Drain again and blot to remove excess moisture.
7. In the work bowl of a food processor fitted with the metal blade, process the tofu, edamame, the remaining 1 1/2 tsp salt, the lemon juice, sesame oil, garlic, sugar, and pepper until very smooth.
8. Scatter the minced cilantro/fresh coriander leaves over the top and pulse to incorporate.
9. Taste and adjust the seasoning.
10. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld.
11. Garnish with cilantro/fresh coriander.

silken, edamame, kosher, lemon juice, sesame oil, garlic, sugar, ground pepper, coriander leaves, pita chips

Taken from www.cookstr.com/recipes/edamame-tofu-dip (may not work)