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Crispy outside, creamy inside, soybeans three ways. Perfect for a bento box lunch. Adapted from a recipe at Serious Eats. http://bit.ly/hjgNUR
- Saute green onion and chopped ginger in sesame oil until limp, 2-3 minutes. Set aside.
- Boil edamame in water to barely cover until crisp-tender, about 5 minutes. Chop very coarsely and set aside.
- Combine tofu, miso, salt (if needed) and green onion mixture until smooth (using hands or food processor). Fold in chopped edamame by hand or with a spatula.
- Divide into 9 pieces. Form each into a round or oval pattie and coat in cornstarch. Fry in vegetable oil 1" deep (the oil is hot enough when a small bit of the mixture turns brown in 3-4 seconds). Fry in batches without overcrowding, until browned all over. Drain on paper towel and cool to room temperature.