'Pleonasmic' Edamame Tofu

By Panfusine
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

Ingredients

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 teaspoons 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
  • 1/2 cup Almond milk
  • 1/4 cup Cashew flour (I get my stock from Trader Joe's)
  • Chopped cilantro for garnish

Directions

  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. combine the almond milk and Cashew meal together and drizzle over the curry. gently stir to combine and allow to simmer until the gravy acuires a creamy consistency and any raw aroma of the cashew flour has disappeared. Transfer to a serving dish & Garnish with cilantro. Serve hot with plain jasmine or basmati rice.

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Reviews (20) Questions (1)

20 Comments

AntoniaJames April 9, 2013
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)
 
Author Comment
Panfusine April 10, 2013
Thanks so much for the feedback AntoniaJames, your opinions mean a lot to me!
 
AntoniaJames April 8, 2013
P.S. I'm taking it vegan, as you suggest. ;o)
 
AntoniaJames April 8, 2013
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)
 
Sadassa_Ulna August 30, 2012
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! <br />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!
 
Sadassa_Ulna August 14, 2012
Yum, and I love edamame and the vocabulary lesson too!
 
Author Comment
Panfusine August 15, 2012
Thanks @sadassa_ulna!
 
Madhuja August 14, 2012
This sounds so good! I never thought about subbing sumac with amchur powder - great idea!
 
Author Comment
Panfusine August 14, 2012
Sumac is kinda between amchur & dried pomegranate powder, tart with a hint of fruitiness
 
fiveandspice August 14, 2012
This looks great, and I totally love the little vocab lesson! :)
 
AntoniaJames August 14, 2012
Can hardly wait to try this one! Great recipe (as usual), panfusine. ;o)
 
Author Comment
Panfusine August 14, 2012
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...
 
Author Comment
Panfusine August 14, 2012
The Pepper flavors the dish beautifully.. so you can omit the cayenne ..
 
gingerroot August 14, 2012
This looks fantastic, panfusine!
 
EmilyC August 12, 2012
Yum...this looks and sounds delish!
 
Author Comment
Panfusine August 12, 2012
Thanks emilyC
 
aargersi August 12, 2012
LOVE! Putting this on the "to try" list for this week. The masala paste alone sounds fantastic ... and I love anything tofu / edamame
 
Author Comment
Panfusine August 12, 2012
Thanks Aargersi, I'm sure you'll love it as much as we did..
 
creamtea August 11, 2012
It sounds yummy, as usual, Panfusine!
 
Author Comment
Panfusine August 11, 2012
Thanks Creamtea!