Edamame and Tofu Puree | IDDSI Level 4 Recipe

IDDSI Level 4 (Pureed) | 20 minutes | Easy

Edamame (immature soybeans) contains approximately 11g of protein per 100g; combined with silken tofu (5g/100g), this plant-protein pairing provides a complete amino acid profile. Edamame also contains soy isoflavones, which have modest evidence supporting bone health in post-menopausal women. Blended smooth to IDDSI Level 4 (Pureed) standards, this vibrant green puree serves as a main protein dish or congee accompaniment for vegetarian dysphagia patients.

Ingredients (serves 2)

Main ingredients:

• Frozen shelled edamame 150g
• Silken tofu 100g

Seasoning:

• Low-sodium vegetable stock or water 60ml
• Salt ¼ tsp
• Sesame oil ½ tsp
• Ginger juice ¼ tsp (optional)

Method

1. Cook frozen edamame in boiling water for 5–6 minutes until fully soft. Drain.
2. Pat silken tofu dry with kitchen paper to remove excess moisture.
3. Place edamame and tofu in a blender with stock; blend until completely smooth (at least 90 seconds).
4. Pass through a fine sieve to remove any skin fragments or tofu lumps; texture must be uniform throughout.
5. If too thick, add a little more stock to adjust; confirm Level 4 compliance with a fork-pressure test.
6. Season with salt and sesame oil. Serve.

Texture Testing

Fork-pressure test: Passes Level 4 — easily crushed under light fork pressure; texture like smooth hummus; no bean skin fragments or hard particles.

Particle check: After sieving, surface is uniformly smooth with consistent vibrant green colour throughout.

Cohesion check: Holds shape at rest; flows slowly when stirred — consistent with pureed texture requirements.

Safety Notes

⚠️ Bean skin removal — Edamame bean skins, if not fully broken down, create near-invisible thin flaps in the puree that affect Level 4 safety. Sieving is mandatory.

⚠️ Tofu moisture control — Silken tofu has high water content; adding too much stock will make the puree too thin to maintain Level 4 shape. Add liquid gradually while blending and adjust to texture.

⚠️ Soy allergy — A small number of elderly patients have soy allergy (affecting both edamame and tofu). Observe for skin or respiratory reactions when serving for the first time.

Sourcing Outside Hong Kong

For international care kitchens and home cooks outside Hong Kong, Cantonese ingredients are widely available at East and Southeast Asian grocery stores:

• United Kingdom: Wing Yip (Birmingham, London, Manchester), See Woo (London), Loon Fung (London)
• United States: 99 Ranch Market (West Coast), H Mart (East Coast), local Chinatown grocers
• Canada: T&T Supermarket (national chain), local Asian markets
• Australia: Burlington Supermarket, Tang’s, local Chinese grocers in Chinatown precincts
• Singapore & Malaysia: Sheng Siong, NTUC FairPrice (Singapore); Tesco, Mydin (Malaysia)
• Online: Sous Chef (UK/EU), Amazon.com (US), Yami.com (US)

Frozen edamame: mainstream supermarkets and East Asian grocers; Wing Yip, H Mart, T&T, Sheng Siong.

If a specific ingredient is unavailable in your region, the recipe notes alternative substitutions in the Ingredients section. For dishes requiring fresh Cantonese-specific ingredients (e.g. preserved century egg, fresh rice noodle rolls), check with your local East Asian grocer before substituting — texture compliance for IDDSI levels may require specific products.

Nutrition Notes

Per serving (approx 150g): ~130 kcal, protein 11g, fibre 4g, calcium 100mg, iron 2mg. Edamame provides approximately 30mg of soy isoflavones per serving, with literature suggesting modest positive effects on bone mineral density in post-menopausal women. The edamame + tofu plant protein combination delivers a complete essential amino acid profile suitable for vegan elderly patients.