Tofu Edamame Falafel Tofu Tahini Recipes

Steps:

• Put a baking sheet on the middle oven rack and preheat to 450 degrees F. Pulse 2 cups cilantro, 1 cup onion, the garlic, cumin, 1/2 teaspoon salt and a few grinds of pepper in a food processor until finely chopped. Add the chickpeas and 2 tablespoons tahini; pulse to make a chunky paste. Scrape the mixture into a bowl and stir in the panko.
• Form the chickpea mixture into twelve 2-inch patties (about 2 tablespoons each). Remove the baking sheet from the oven, brush with 1 tablespoon olive oil and add the chickpea patties. Bake, flipping the patties and rotating the pan halfway through, until golden and crisp, 20 to 25 minutes.
• Meanwhile, mix the remaining 1/3 cup tahini with 6 tablespoons warm water and the juice of 1 lemon in a small bowl until creamy (it may look separated at first but it will come together). Season with salt and pepper; set aside. Toss the cucumbers with the juice of the remaining lemon, 1 cup cilantro, 1/2 cup sliced onion and 1 tablespoon olive oil in a medium bowl; season with salt and pepper.
• Warm the pita in the oven. Serve the falafel with the cucumber salad, pita and tahini sauce.

Steps:

• Combine falafel mix with the stock or water and let stand 10 minutes.
• Sweat the shucked corn kernels and red onions in the butter until soft and fragrant, then let cool. Be careful not to overcook, cook just long enough so that the vegetables are crispy yet tender.
• Add all ingredients to the falafel mixture and mix well. Shape the mixture into small balls 1 1/2 inches diameter, or shape into patties about 2 inches in diameter and 1/2-inch thick.
• For best results, deep fry in 350 degree F oil until golden brown.
• Clean, chop, and quickly blanch the cilantro in boiling water. Shock immediately. Drain well.
• Put the tahini, and creme fraiche into a blender. With blade running, add cilantro. Blend until smooth. Mix cilantro puree with the tahini sauce and olive oil. Season with salt and pepper.
• Open pita pockets. Stuff with falafel, salad greens, and garnish with diced tomato and red onion if desired. Dress with cilantro tahini.

Steps:

• Put the sesame seeds in a food processor and blend on high until the mixture turns crumbly, about 1 minute. Add the oil and blend on high, stopping every minute or so to scrape down the sides, until the mixture is completely smooth, 5 to 8 minutes. You might need to add another tablespoon of oil to reach the desired consistency. The tahini should be smooth and pourable. Store in a clean jar in the refrigerator for about a month and give it a good stir before using.

Steps:

• To make the edamame tofu, combine the edamame, 100 milliliters broth and 50 milliliters water in a blender and puree. Set aside.
• Combine the remaining 100 milliliters broth, agar-agar and 100 milliliters water in a pot and bring to a simmer, stirring to combine and activate the agar. In a cup, combine 50 milliliters water and the gelatin. Add that gelatin solution to the pot; keep the mixture at a simmer. Add the soy milk to the pot. Add the edamame puree to the pot. Keep simmering until the mixture thickens, about 15 minutes.
• Pour the mixture into a shallow rectangular 8-by-8-inch dish and let sit until room temperature, about 30 minutes. Refrigerate until set, about 1 hour.
• After the tofu has set and is firm, slice it into 16 portions and garnish with tomato, ginger and cilantro leaves. Finish with a drizzle of ponzu, olive oil and flaked sea salt.

Steps:

• To make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side.
• Add the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chile flakes. Transfer the bean curd to a serving plate and set aside.
• To make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the chile for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro.
• To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.