Ingredients
1 pound frozen shelled edamame (soy beans)
8 ounces silken tofu
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
1 tablespoon Chinese hot mustard
2 teaspoons wasabi paste
1 teaspoon coarse salt
Preparation
Bring a large pot of water to a boil. Add edamame; cook until tender, about 5 minutes. Drain. Rinse under cold running water to stop the cooking. Drain.
Puree edamame, tofu, lemon zest and juice, mustard, wasabi, and salt in a food processor.
