After having the idea of using hummus instead of refried beans to make a tostada, producing my Greek tostada, the floodgates opened as I then thought up all sorts of other tostada variants using every type of bean I could think of. This is my next creation, using edamame atop the tortillas. Naturally, this led me to develop an Asian-themed tostada.
When I first had the idea of using edamame, I wasn’t sure in what form I wanted to include it on the tostada. I considered leaving the beans whole or mashing them with a fork or potato masher. As I often do when I am looking for inspiration, I went online and started looking at recipes including edamame. I found a number of recipes for edamame dip. (Interestingly, they all want you to serve it with pita chips.) They all took pretty much the same approach, with variations on quantities and flavoring. But all involved processing the edamame in a food processor with olive oil and some type of citrus juice. So I went from there. Then there’s the questions of how thoroughly you want to process the edamame. I chose to do it enough so that all the beans were chopped up but leaving some texture to the resulting dip/spread. Obviously one can do more or less to taste.
I chose to do a soy-ginger vinaigrette, which I have made for the Asian salad, among others. When I made these and wanted fresh ginger for other recipes, I have used Gourmet Garden ginger paste that comes in a plastic tube, which I have found works well, is very convenient, and can keep in the refrigerator for a significant length of time. Sadly, my market no longer seems to carry the tubes of ginger, though they carry many other types. Then I noticed next to that a small container of lightly dried ginger from the same company. They claimed this would be refreshed in liquid. The ginger flavor it gave to the vinaigrette was fine, but I wasn’t especially impressed with the texture. I think the next time I need fresh ginger, if I can’t find the paste in a tube, I’ll have to get over my laziness, buy a piece of ginger, and grate it.
1 cup cooked and shelled edamame
2 tablespoons olive oil
2 tablespoons lime juice
i small clove garlic, pressed
fresh ground pepper
1 piece of boneless chicken breast in small bite-sized pieces
2 tablespoons chicken broth
1 tablespoon soy sauce
1/2 teaspoon corn starch
1/8 teaspoon ground ginger
1/8 teaspoon black pepper
2 corn tortillas
baby spinach, chopped
3–4 scallions, sliced, including lots of the green portions
3 tablespoons vegetable oil
1 tablespoon rice vinegar
2 teaspoons ginger
1 small clove garlic, minced or pressed (not all of a large clove)
Earlier in the day combine the edamame, olive oil, garlic, and about 1 tablespoon of the lime juice in a food processor and process until it gets to your desired texture, maybe 30 seconds. or so. Add more lime juice and process a bit more to get desired flavor and consistency. I made mine so it retained some texture and wasn’t completely smooth, but it’s your choice. Refrigerate. Remove from refrigerator a half hour to an hour before making the salad so it is not icy cold and is closer to room temperature.
Heat the oil and cook the chicken until nicely browned and cooked through. Combine the chicken broth, soy sauce, corn starch, ginger, and pepper and add to the chicken. Cook several minutes until the sauce starts to bubble and turns dark and shiny.
Heat a thin layer of oil in a pan. When the oil is hot, put in a tortilla, cook for about 30 seconds on each side until it starts to crisp up. You want it a little crispy but not as hard as a tortilla chip. Repeat with the second tortilla.
Put the tortillas side-by-side on a plate. Spread on a thin layer of the edamame mixture. Put the spinach, mushrooms, and scallions on the edamame, reserving much of the green parts of the scallions. Whisk or shake in a small jar the oil, vinegar, ginger, and garlic. Spoon the vinaigrette over the salad. Put the chicken pieces scattered on the salad and top with the remaining green parts of the scallions.