'Pleonasmic' Edamame Tofu

By • August 11, 2012 • 20 Comments



Author Notes: Pleonasm (from Greek, pleon: more, too much) is the use of more words or word-parts than is necessary for clear expression (source: wikipedia)

Ever use such terms as 'Chai Tea', or 'Paneer cheese' with fellow foodies & have them react as if they just heard you draw your fingernails across a chalkboard??
yeah well The title of my recipe will invariably invoke such a reaction, but what am I supposed to do?. Its a direct one to one translation of the classic Indian dish Mutter (peas) -paneer.
Whatever the name may be, This ALL SOY dish turned out to be a classic keeper, the marinaded tofu has a softer texture than paneer which tends to be relatively chewy (at least the store bought variety), and the edamame confers its firm delicious texture minus the hint of sweetness that Peas have.. Go ahead, make this & enjoy it over a plate of piping hot fresh basmati or Jasmine rice. You'll forgive me for the chalkboard memory!
Panfusine

Serves 4

Masala Paste

  • 1 large white onion (about 1 cup chopped)
  • 2 cloves garlic
  • 2 inch piece ginger, chopped
  • 2 tablespoons coriander seeds
  • 3 teaspoons cumin seeds
  • 4-5 whole pods cardamom
  • 6-7 cloves
  • 1 inch piece of cassia bark cinnamon (yet another pleonasm??)
  • 6-9 black peppercorns
  • 2 teaspoons dry mango powder or sumac
  • 1 Serrano chile chopped

Edamame Tofu

  • 1 packet extra firm Tofu
  • Cayenne chili powder to taste
  • 1/4 + 1/4 teaspoon Turmeric powder (total 1/2 teaspoon)
  • 3 cups boiled and peeled green edamame
  • 1/2 cup crushed tomatoes
  • Salt to taste
  • 2 + 3 tablespoons Olive oil (total 5 tablespoon)
  • 1 cup water or vegetable stock
  • 1/4 cup Yogurt
  • 2 tablespoons Heavy cream
  • Chopped cilantro for garnish
  1. Combine all the ingredients for the masala paste and blend into a smooth paste using as little water as possible.
  2. Drain the water from the tofu and pat dry completely using paper towels. Cut into 1/2 inch cubes and combine with 2 tablespoon oil, 1/4 teaspoon turmeric, salt (as per your taste, ~ 1/2 teaspoon) and Cayenne chile powder. Set aside to marinade for about 1 hour.
  3. Heat the remaining oil in a skillet and add the masala paste. Cook on a low heat until any water completely evaporates. Now add the crushed tomatoes along with the remaining turmeric. Cook down to a thick paste.
  4. Add the edamame to the tomato mixture, adjust for salt. Add the water / stock and cover. Simmer on a low flame while you prepare the tofu
  5. In a non stick skillet, add the cubed tofu in 2 or 3 batches and toast until the surfaces turn brown. Shake the skillet to turn the individual cubes. (minimizing the use of a spatula ensures that the cubes do not break up).
  6. Add the tofu cubes to the edamame 'curry'. cover and allow to simmer for 5-10 minutes to allow the flavors to combine.
  7. Whip the yogurt and cream together until smooth and drizzle over the curry. gently stir to combine. (Omit this if you want a vegan version, ) Transfer to a serving dish & Garnish with cilantro. Serve hot with plain jasmine or basmati rice.
  8. For a vegan version of the yogurt / cream finishing ingredient, I'd suggest, soaking 1/4 cup of cashew nuts in 1/2 a cup of almond milk and grinding the nuts into a smooth paste.

Comments (20) Questions (1)

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over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Excellent recipe! Served with the Jaffrey's cabbage featured as a Genius recipe (used a garam masala made using your suggested blend, in response to a hotline question posted some time ago, thank you very much). Served a green salad with lots of arugula in it on the side. Nice dinner, with Class A leftovers for lunch. Thank you, panfusine! ;o)

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over 1 year ago Panfusine

Thanks so much for the feedback AntoniaJames, your opinions mean a lot to me!

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

P.S. I'm taking it vegan, as you suggest. ;o)

New_years_kitchen_hlc_only

over 1 year ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Making this tonight, and am so looking forward to it. Was prowling around my favorite desi food shop on Saturday; among a few other fun purchases, a bag of amchur powder quickly made its way into my basket, with no particular use in mind (but I knew there was a panfusine "must try" -- this one! -- here). You just know this one's going to be good, if Sadassa-Ulna has endorsed it. Stay tuned. ;o)

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almost 2 years ago Sadassa_Ulna

This was definitely a crowd-pleaser when I made it. The recipe employs some interesting tricks I will use again: the turmeric gives the tofu a beautiful golden color and a little zing, and the even coating of oil means the tofu gets crispy, not soggy. And adding a coarsely chopped onion to the food processor bowl when making a masala paste - no mincing, dicing or crying!
The dish came together very quickly after marinating the tofu. The flavors are really well balanced and smell divine as they heat up. My 13-year old son and his friend asked for seconds. I will definitely be making this again!

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almost 2 years ago Sadassa_Ulna

Yum, and I love edamame and the vocabulary lesson too!

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almost 2 years ago Panfusine

Thanks @sadassa_ulna!

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almost 2 years ago Madhuja

This sounds so good! I never thought about subbing sumac with amchur powder - great idea!

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almost 2 years ago Panfusine

Sumac is kinda between amchur & dried pomegranate powder, tart with a hint of fruitiness

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almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

This looks great, and I totally love the little vocab lesson! :)

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almost 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Can hardly wait to try this one! Great recipe (as usual), panfusine. ;o)

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almost 2 years ago Panfusine

Thanks AntoniaJames.. Its interesting how so many more of these 'pleonastic' terms came to my attention after this post.. terms like Naan bread, roti bread...

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almost 2 years ago Panfusine

The Pepper flavors the dish beautifully.. so you can omit the cayenne ..

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almost 2 years ago gingerroot

This looks fantastic, panfusine!

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almost 2 years ago EmilyC

Yum...this looks and sounds delish!

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almost 2 years ago Panfusine

Thanks emilyC

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almost 2 years ago aargersi

Abbie is a trusted source on General Cooking.

LOVE! Putting this on the "to try" list for this week. The masala paste alone sounds fantastic ... and I love anything tofu / edamame

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almost 2 years ago Panfusine

Thanks Aargersi, I'm sure you'll love it as much as we did..

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almost 2 years ago creamtea

It sounds yummy, as usual, Panfusine!

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almost 2 years ago Panfusine

Thanks Creamtea!