Edamame Tofu Puree & Pickled Shiitake

What You Need

  • 200g Edamame beans
  • 350g Tofu
  • 200g Shiitake mushrooms
  • 4 Tbsp Soy sauce
  • 4 Tbsp Mirin
  • 4 Tbsp Sake
  • 2 tsp toasted sesame seeds
  • Coriander leaves, roughly chopped

What To Do

Use a food processor to pulse the edamame and tofu together until they have the consistency of a coarse puree. As well as being a superb source of vegan protein (there’s only so much mammal a man can eat, after all), both contain high levels of isoflavones, manganese and magnesium, which all contribute to adamantium-esque bones. In a small pan, fry the sliced shrooms until they’re soft and wet. Add the soy, mirin and sake to the pan to make a sauce, then remove it from the heat and put to one side until it cools. Spoon the edamame puree into a pot or bowl, scatter the mushrooms on top and pour over the sauce. Garnish the dish with the toasted sesame seeds and the coriander, and enjoy.

By Miles Kirby, Caravan