Is there any other way to cook edamame?

Question

I'm a fan of edamame or edible soy beans. But I've grown bored with just boiling them with salt. Is there any other way to cook these delicious beans? Thanks!

omigod! now this is what i hate: having such great answers and still having to choose the "best". thanks for the recipes everybody :) long live edamame!

Answer 1

I love edamame too heres a few recipes i've tried and have came out so good. Enjoy.

Edamame Pilaf
2 tablespoons vegetable oil
- 1 onion
- 1 tomato (substitute 1 cup canned tomato with juice)
- 1 cup uncooked rice, brown or white
- 3 cups broth and/or tomato juice
- 2 tablespoons chopped parsley
- 1 cup shelled edamame, fresh or frozen
salt and pepper
Chop onion and tomato, saving any juice from the tomato.
Heat oil in a skillet or saucepan and cook onion, stirring, for several minutes. Add rice and stir to coat all grains with oil. Cook 5 minutes. Add broth and any juice from the tomato (to make 3 cups liquid), parsley, 1 1/2 teaspoons salt, and cook 15 minutes (35 minutes for brown rice).
Add edamame and cook until crunchy-tender, about 10 minutes. Taste for seasoning. Serve warm

Salmon and Edamame Salad with Tofu Mayonnaise

4 oz Cooked or canned salmon
1/4 cup Cooked, shelled edamame
2 tbsp Sliced scallions (green onions)
2 tbsp Chopped red bell pepper (optional)
2 tbsp Tofu Mayonnaise
Tofu Mayonnaise
makes about 10 ounces or a little more than 1 cup)
1 cup Tofu, preferably organic silken
2 tsp Cider vinegar
2 tsp Dijon mustard
1 tbsp Olive oil
2 tsp Honey
1 tsp Herb and spice blend (optional)


Cook the edamame according to package directions until they're barely done. Cut the salmon into chunks and mix all the ingredients with 2 tablespoons of the Tofu Mayonnaise.


Mayo


Blend all the ingredients for the Tofu Mayonnaise in a food processor or blender. The texture won't be right if you mix by hand; it's the mechanical mixing that gives the tofu mixture a mayonnaise-like consistency.

Answer 2

I make this all the time - it's great!
Edamame Hummus

1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspooon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives, pita bread triangles


Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.

Answer 3

Chicken with Mango Salsa, Edamame, and Coconut Rice:

The sauce and salsa are versatile and go well with shrimp, pork, or salmon.

Sauce:
1 tablespoon chopped green onions
1 tablespoon chopped fresh cilantro
2 tablespoons low-sodium soy sauce
2 teaspoons chopped peeled fresh ginger
1 1/2 teaspoons brown sugar
1 1/2 teaspoons dark sesame oil
1 1/2 teaspoons honey
3/4 teaspoon grated lime rind
4 teaspoons fresh lime juice
1 garlic clove, minced

Salsa:
1 cup cubed peeled ripe mango
1/4 cup diced red onion
1/4 cup chopped fresh mint
1 1/2 tablespoons finely chopped seeded jalapeño pepper

Coconut rice:
1 cup uncooked basmati rice
1/4 cup sweetened coconut, toasted
1/4 teaspoon salt
1 (13.5-ounce) can light coconut milk

Remaining ingredients:
1 cup frozen shelled edamame (green soybeans)
Cooking spray
4 (6-ounce) skinless, boneless chicken breast halves

To prepare sauce, combine first 10 ingredients in a blender; process until well combined. Set aside.

To prepare salsa, combine mango, red onion, mint, and jalapeño in a medium bowl, tossing to combine.

To prepare coconut rice, combine rice, coconut, salt, and coconut milk in a medium saucepan; bring to a boil over medium-high heat, stirring once. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Remove from heat; cover and let stand 10 minutes. Fluff with a fork; keep warm.

Cook edamame according to package directions, omitting salt and fat. Keep warm.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until browned. Remove from heat, and cut chicken into 1/4-inch slices. Combine chicken and sauce in pan; cook 3 minutes or until done. Serve over rice; top with edamame and salsa.

Yield: 4 servings (serving size: 1 chicken breast half, 1/2 cup rice, 1/4 cup edamame, and 1/3 cup salsa)