Restaurant quality edamame at home? Yes, please! Say hello to salty-sweet perfection with this Spicy Garlic Edamame. The sticky sauce clings beautifully to each pod for savory flavor in every bite!
What is Edamame?
In Japan, edamame refers to the popular appetizer or side made by blanching young soybeans in their pods. The soybeans get removed from the pod with your teeth and the remaining pods are discarded. A similar dish is served in China and Taiwan, where it’s called maodou (source).
The reason edamame is green (instead of beige like dried soybeans) is because edamame pods are picked before they fully ripen. Picking them early means they’re sweeter and have more of certain nutrients like folate and vitamin K. Edamame is also rich in protein and contains all the essential amino acids.
How to Make Spicy Garlic Edamame
This easy recipe begins with sautéing red pepper flakes, garlic, and ginger in coconut oil (or another oil) to infuse the oil with spicy, garlicky goodness.
Then we add tamari and maple syrup for a sweet and savory match made in heaven. A mixture of arrowroot starch and water goes in next, and when heated, it turns the mixture into a thick and sticky sauce.
Next, we add in boiled or steamed edamame pods and stir to coat them in the flavorful sauce. And optionally, stir in some toasted sesame oil for an extra pop of flavor.
The result is tender, saucy pods ready to devour. When ready to eat the edamame, grip one end of the pod with your fingers and use your teeth to scoop out the beans. Once the beans are eaten, you’ll discard the leftover pods.
We hope you LOVE this edamame! It’s:
& Addictively delicious!
We love serving it as an appetizer or side, especially paired with dishes with similar flavors, like General Tso’s Cauliflower or Crispy Miso Chickpea Bowls with Garlic Sesame Dressing. It’s also delicious alongside stir-fries, fried rice, or noodles!
More Plant-Based Appetizers
- Crispy Tofu Lettuce Wraps with Peanut Sauce
- Rainbow “Raw-maine” Taco Boats
- Mixed Vegetable Pakoras (30 Minutes!)
- Smoky Harissa Eggplant Dip
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Spicy Garlic Edamame (The Ultimate Appetizer!)
- 16oz.frozen edamame in pods
- 1/2tsparrowroot starch
- 1Tbspcoconut oil(or sub avocado oil)
- 2clovesgarlic, finely minced or grated
- 1Tbspfresh ginger, finely minced or grated(~1 inch piece)
- 1/2 – 1tspred pepper flakes
- 1 ½Tbsptamari(ensure gluten-free as needed)
- 1Tbspmaple syrup
- 1/2tsptoasted sesame oil(optional)
- Cook the edamame according to package instructions — microwaving (covered), steaming, or boiling all work equally well. We boiled our edamame in 3 quarts of salted water for ~8 minutes, drained, and set aside.
- While the edamame cooks, combine the water and arrowroot starch in a small mixing bowl or measuring cup. Whisk until the starch is dissolved. Set aside.
- Next, melt the coconut oil in a large rimmed stainless steel or non-stick skillet over medium-low heat. Once melted, add the garlic, ginger, and red pepper flakes. Sauté for 1-2 minutes until fragrant and lightly sizzling, but be careful not to let the garlic burn or it can become bitter.
- Add the tamari and maple syrup and stir to evenly combine, then add the arrowroot/water slurry. Bring this mixture to a boil, then reduce heat and simmer for 2-3 minutes until sauce is thick and sticky.
- Best when fresh, but it will keep for 2-3 days in the refrigerator. Reheat in a microwave or covered and steamed in a skillet. Not freezer friendly.