Best Edamame Falafel With Spicy Coriander Sauce Recipes

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SWEET AND SPICY SOY GLAZED EDAMAME



Sweet and Spicy Soy Glazed Edamame image

Provided by Chris Cockren

Number Of Ingredients 9

2 cups frozen edamame in their shell
1 teaspoon canola oil
1/2 teaspoon garlic, finely minced (about 1 clove)
1/2 teaspoon fresh ginger, skin removed, finely minced
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 1/2 tablespoons brown sugar
1/2 teaspoon crushed red pepper flakes

Steps:

  • Cook the edamame according to package directions.
  • In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.
  • Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.
  • Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.
  • Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Devour immediately.
  • *I've made this without rice vinegar when I looked in the pantry and we didn't have any. It still came out great.
  • **If you have a micrograter, you can grate the garlic and ginger if you want. That way it it dissolves into the glaze instead of having little finely minced chunks. If you try it this way, only cook the ginger and garlic for about 30 seconds. I've done it both ways. Totally your call, just wanted to give you the option ????

TOFU EDAMAME FALAFEL, TOFU TAHINI



Tofu Edamame Falafel, Tofu Tahini image

Provided by Food Network

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 34

1 teaspoon toasted coriander seeds
1 teaspoon toasted cumin seeds
2 cloves garlic
One 14-ounce block super-firm tofu, pressed and drained, cut into 1-inch cubes
2 cups frozen shelled edamame, thawed
1 cup roughly chopped yellow onion
1/2 cup packed fresh parsley leaves
1/4 cup packed fresh cilantro leaves
1/4 cup all-purpose flour
1 tablespoon soy sauce
Salt and freshly ground black pepper
Vegetable oil
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon extra-virgin olive oil
2 cups baby arugula
2 cups romaine lettuce, chiffonade
Tofu Tahini, recipe follows
Pickled Shallots, recipe follows
Toasted sesame seeds, for garnish
1 cup roasted sesame seeds
1/2 cup non-fat Greek yogurt
1/4 cup lemon juice, strained
1/2 cup soy milk
Zest of 1 lemon
One 14-ounce block soft tofu, such as House Foods
Salt and freshly ground black pepper
1 cup rice vinegar
1/2 cup sugar
1 tablespoon yellow mustard seeds
1 dried red chile, crushed
1 star anise
Pinch salt
1 cup shallots, sliced thinly and separated into rings

Steps:

  • Place the coriander seeds, cumin seeds and garlic into the bowl of a food processor. Blend on high speed until the spices and garlic are finely ground.
  • Add in the tofu, edamame, onions, parsley, cilantro, flour and soy sauce. Season generously with salt and pepper. Process until the mixture forms a rough paste.
  • Heat several inches of vegetable oil in a deep, wide pot to 375 degrees F.
  • Roll the falafel into 2-inch balls. Fry the balls in small batches until golden brown and crispy, 3 to 4 minutes. Drain on paper towels and lightly season with salt.
  • In a small bowl, whisk together the rice vinegar, honey and olive oil and season with salt and pepper. Toss with the arugula and romaine lettuce. Season lightly with more salt and pepper.
  • To serve, divide the salad greens among four plates. Divide the falafel among the plates, placing on top of the salad. Spoon the Tofu Tahini over the falafel. Garnish with some Pickled Shallots and sesame seeds. Serve immediately.
  • Serving Ideas: In a pita bread as a sandwich. On toothpicks as an hors d'oeuvre/appetizer.
  • Combine the sesame seeds, yogurt, lemon juice, soy milk, lemon zest and tofu in a blender and process until smooth. Season with salt and pepper and add water if necessary for consistency. Keep refrigerated until needed. Can be served warm or cold.
  • In a small pot, combine the rice vinegar, 1 cup water, sugar, mustard seeds, chile, star anise and salt. Bring to a boil over high heat, and then remove from the heat.
  • Place the shallots in a deep bowl set over another bowl of ice. Pour the hot brine over the shallots and submerge the shallots, gently stirring with a spoon. Place a paper towel over the shallots to completely submerge them. Allow to cool to room temperature. Keep refrigerated in the brine until needed.

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