Green Edamame Silken Tofu

So mild, non beany, and delicious

Green Edamame Silken Tofu

4 cups shelled edamame

8 cups water

3 t Nigari dissolved in a 1/2 cup water

Put the edamame in a pot with half the water, let boil for 10 minutes.

Scoop all the edamame out into a Vitamix and add half the cooking water and process on high.

Pour the remaining cooking water plus the extra 4 cups and the edamame slurry into a larger pot and

bring to a boil, then switch off the heat, cover, let sit for 5 mins then pour into a nut bag and hang it over a big bowl to catch the edamame milk.

Put gloves on and squeeze the nutbag repeatedly to get as much edamame milk into the bowl as you can. 

You should have 4+ cups.

Take the milks temp.  If its lower than 170, bring it up to 170oF

or wait till it falls to 170 degrees F.

Then add the Nigari, stirring gently.

Cover and let sit for 10 mins

It should look like this before the Nigari

And after the Nigari is added

Carefully pour into a tofu press OR use a colander lined with fine cheesecloth, and more cheesecloth over top and a weight to get the water out.

Refrigerate when the desired consistency is achieved. 

Serve with grated fresh ginger and soy sauce

  First batch below...Second batch above