Crispy outside, creamy inside, soybeans three ways. Perfect for a bento box lunch. Adapted from a recipe at Serious Eats. http://bit.ly/hjgNUR
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- 1Saute green onion and chopped ginger in sesame oil until limp, 2-3 minutes. Set aside.
- 2Boil edamame in water to barely cover until crisp-tender, about 5 minutes. Chop very coarsely and set aside.
- 3Combine 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.
- 4Divide 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.
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Nutritional Facts for Miso Tofu-Edamame Nuggets
Serving Size: 1 (193 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 178.0
- Calories from Fat 89
- Total Fat 9.8 g
- Saturated Fat 1.8 g
- Cholesterol 0.0 mg
- Sodium 1024.3 mg
- Total Carbohydrate 9.3 g
- Dietary Fiber 3.0 g
- Sugars 2.0 g
- Protein 16.4 g