Miso Tofu-Edamame Nuggets

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READY IN: 30mins
SERVES: 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute green onion and chopped ginger in sesame oil until limp, 2-3 minutes. Set aside.
  • Boil edamame in water to barely cover until crisp-tender, about 5 minutes. Chop very coarsely and set aside.
  • Combine tofu, miso, salt (if needed) and green onion mixture until smooth (using hands or food processor). Fold in chopped edamame by hand or with a spatula.
  • Divide into 9 pieces. Form each into a round or oval pattie and coat in cornstarch. Fry in vegetable oil 1" deep (the oil is hot enough when a small bit of the mixture turns brown in 3-4 seconds). Fry in batches without overcrowding, until browned all over. Drain on paper towel and cool to room temperature.
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