Last Updated on September 7, 2020 by Simon Fan
Fresh green soybeans are among my most eagerly anticipated seasonal produce each year. When they finally make their appearance at Union Squire Greenmarket in late summer, they fill the market—and my heart—with joy and rapture.
Green soybeans, also known as edamame, are picked fairly young before they turn starchy. They’re delightful treats with sweet, nutty flavors and a crunchy texture. Although frozen green soybeans have become widely available at mainstream grocery stores in the US, the fresh ones, with superior flavor and texture, are still a rare find.
The good news is more farmers are bringing them to the markets in recent years. I’ve spotted them at Lani’s, Gorzynski Ornery Farm, Paffenroth Gardens, and Stokes Farm.
When you get soybeans this fresh, the best way to enjoy them is to cook them minimally. Although boiling them in the pod with salted water is always a great option, I prefer to remove the beans from their fussy pods to put their beauty on full display, and use them in a quick stir-fry, such as Stir-fried green soybeans with heirloom tomatoes and chicken, or blanch them briefly and make a refreshing salad, like the dish I’m sharing here.
Pairing soybeans with soybean-based ingredients such as tofu is a practise used frequently in Chinese cooking and makes perfect sense: you know they’re in great harmony together!
To add more layers of texture and flavor to the salad, I use quick-pickled radishes. Chinese preserved vegetables, such as ya cai (芽菜) or zha cai (榨菜), are good options as well.
Green soybean salad with tofu and quick-pickled radishes
Serves 2
Ingredients
Quick-pickled radishes
2 small mild-flavored radishes (such as French Breakfast), thinly sliced
1 teaspoon white rice vinegar
½ teaspoon sugar
¼ teaspoon salt
6 oz (170 g) medium or firm tofu, drained
6 oz (170 g) shelled green soybeans, from about 12 oz (340 g) beans in the pod
1 teaspoon oyster sauce or vegetarian stir-fry sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
Directions
- In a bowl, combine the ingredients for quick-pickled radishes. Let stand for 10 minutes.
- Use the back of a spoon to mash the tofu into ricotta-cheese-like consistency.
- Blanch the shelled fresh soybeans in salted boiling water until crisp-tender, 2 to 3 minutes. If using frozen soybeans, let them thaw completely, then blanch for 1 minute to refresh them. Transfer the blanched soybeans to a colander, rinse under cold water to cool, then drain well.
- To make the sauce, mix the oyster sauce, soy sauce, and sesame oil in a small bowl.
- Place the mashed tofu in the center of a serving plate. Arrange the soybeans attractively around the tofu. Garnish with the pickled radishes and sesame seeds, and drizzle with the sauce. Mix everything together before eating.
