Edamame Tofu Dip

  • Yield: 3 cups


1cup (225 g) silken tofu
2cups (290 g) frozen shelled edamame
2teaspoons kosher or sea salt
3tablespoons fresh lemon juice
2tablespoons asian sesame oil
1teaspoon finely minced garlic
1teaspoon sugar
1teaspoon freshly ground pepper
1/4cup (15 g) minced cilantro/fresh coriander leaves, plus springs for garnish


Drain the tofu and blot completely dry with paper towels/absorbent paper. Set the tofu on several thicknesses of paper while you cook the edamame.

Fill a medium saucepan two-thirds full of water and bring to a boil over high heat. Add the edamame and 1/2 teaspoon of the salt and boil for 3 minutes. Drain in a colander and rinse under cold water. Drain again and blot to remove excess moisture.

In the workbowl of a food processor fitted with the metal blade, process the tofu, edamame, the remaining 1 1/2 teaspoon of salt, the lemon juice, sesame oil, garlic, sugar, and pepper until very smooth. Scatter the minced cilantro/fresh coriander leaves over the top and pulse to incorporate. Taste and adjust the seasoning. Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to allow the flavors to meld. Garnish with cilantro/fresh coriander.

Suggested Dippers: Baked pita chips, crudités, crostini

Tip: This dip can be prepared up to 2 days in advance. Cover and refrigerate. Remove from the refrigerator just before serving.

Serving size: 2 Tbsp.

–This recipe used with permission. Diane Morgan, Skinny Dips: 60 Recipes for Dips, Spreads, Chips and Salsas on the Lighter Side of Delicious, ChronicleBooks (2010)


Nutritional Info *per serving

  • Calories 34
  • Fat 2.2 g
  • Saturated Fat 0.3 g
  • Polyunsaturated Fat 1 g
  • Monounsaturated Fat 0.7 g
  • Cholesterol 0 mg
  • Sodium 99 mg
  • Carbohydrate 2 g
  • Fiber 1 g
  • Protein 2 g
  • Calcium 21 mg
  • Iron 0.4 mg