Edamame Tofu Dip

• 1/2 cup shelled edamame, defrosted if frozen
• 1/2 teaspoon grated fresh ginger root
• 1 scallion, thinly sliced
• 1/4 teaspoon toasted sesame oil, more to taste
• 1 teaspoon soy sauce, more as needed
• 1/2 of a 14-ounce block firm tofu (7 ounces), patted dry and cubed
• 1/2 teaspoon fine sea salt
• Freshly cracked black pepper, to taste

1. Place edamame, ginger and scallion in bowl of a food processor and process until everything is finely chopped, about 30 seconds.
2. Add remaining ingredients and process until smooth, about 1 to 1 1/2 minutes, scraping down sides of bowl as necessary.
3. Taste and add a few more drops of soy sauce or sesame oil, or both, if needed.

shelled edamame, ginger root, scallion, sesame oil, soy sauce, salt, freshly cracked black pepper

Taken from cooking.nytimes.com/recipes/1016782 (may not work)