Soy Wasabi Spread

Soy-Wasabi Spread

Makes 3 cups
Serve this spicy spread with rice crackers as an hors d'oeuvre; garnish with black sesame seeds for more Asian flavor. The spread also makes a good dip for cucumber and carrot sticks.

1 lb frozen shelled edamame (soy beans)
8 oz silken tofu
1 t finely grated lemon zest, plus 2 T fresh lemon juice
1 T Chinese hot mustard
2 t wasabi paste
1 t coarse salt

1. Bring a large pot of water to a boil. Add edamame; cook until tender, about 5 minutes. Drain. Rinse under cold runing water to stop the cooking. Drain.
2. Puree edamame, tofu, lemon zest and juice, mustard, wasabi, and salt in a food processor. Spread can be refrigerated in an airtight container, up to 2 days.
Per Serving (1/4 cup): 67 cal, 2 g fat, 0 mg chol, 6 g carb, 139 mg sod, 6 g pro, 2 g fiber.

From Martha Stewart Living, July 2005