Grew edamame this summer, or want a tasty end to a classroom unit? These four recipes go from a five-minute snack to a kitchen-science lab that turns soybeans into tofu. Each one is simple enough to make with kids.
Steamed garden edamame
All agesPrep 5 minCook 6 minMakes 4 snack servings
Ingredients
- 1 lb fresh or frozen edamame in the pod
- 8 cups water
- 1 tbsp salt for the water
- Flaky sea salt to finish
Steps
- Bring the water and salt to a boil in a large pot.
- Add the pods and boil 4–6 minutes, until the beans are tender but still bright green.
- Drain and spread on a tray to cool slightly.
- Sprinkle with flaky salt. Squeeze the beans out of the pods with your teeth — don't eat the pods.
Tip: Fresh-picked edamame from the garden is sweetest cooked the same day.
Crunchy roasted soybeans
Ages 8+ with an adultPrep 12 hrCook 50 minMakes About 2 cups
Ingredients
- 1 cup dry soybeans
- Water for soaking and simmering
- 1 tbsp vegetable or soybean oil
- ½ tsp salt
- Optional: ½ tsp garlic powder, smoked paprika or cinnamon sugar
Steps
- Soak the soybeans in plenty of water for 8–12 hours. They will double in size.
- Drain, cover with fresh water and simmer 10 minutes. Drain and pat very dry.
- Heat the oven to 350°F. Toss beans with oil, salt and seasoning on a baking sheet.
- Roast 35–45 minutes, stirring every 10 minutes, until golden and crunchy.
- Cool completely — they get crunchier as they cool.
Tip: Roasted soybeans are a classic high-protein snack. Store in a sealed jar for up to a week.
Edamame hummus
All agesPrep 10 minCook 5 minMakes About 1½ cups
Ingredients
- 1½ cups shelled edamame, cooked and cooled
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 small garlic clove
- 3 tbsp olive oil
- ½ tsp salt
- 2–4 tbsp water
Steps
- Cook shelled edamame in boiling water for 4–5 minutes, then cool.
- Blend everything except the water in a food processor.
- Add water a tablespoon at a time until smooth.
- Serve with vegetables, crackers or pita.
Tip: A great way to use a big garden harvest. Bright green and kid-friendly.
Homemade soy milk and tofu (kitchen science)
Ages 10+ with an adultPrep 12 hrCook 45 minMakes About 4 cups soy milk or one small block of tofu
Ingredients
- 1 cup dry soybeans
- 4 cups water for blending, plus water for soaking
- For tofu: 3 tbsp lemon juice (or 1½ tsp nigari) in ½ cup water
- Cheesecloth or a thin cotton towel
- A strainer and a small container with holes for a mold
Steps
- Soak the soybeans 8–12 hours, then drain and rinse.
- Blend the beans with 4 cups water until very smooth.
- Pour into a cloth-lined strainer over a pot and squeeze out the liquid — that's raw soy milk. (The leftover pulp is called okara.)
- Bring the soy milk to a boil, then simmer 15–20 minutes, stirring often so it doesn't scorch. Raw soy milk must be cooked.
- For tofu: cool the milk slightly (to about 175°F), slowly stir in the lemon-juice mixture, and wait 10 minutes for curds to form.
- Ladle the curds into a cloth-lined mold, fold the cloth over and press with a weight for 15–20 minutes.
- Unmold into cold water. Refrigerate and eat within 3 days.
Tip: The science: heat and acid (or the salts in nigari) make soy proteins clump together into curds — the same idea as making cheese from milk.
Allergy and food safety
Safety first: soybeans are one of the most common food allergens — check for allergies before any tasting activity. Never eat raw soybeans; always cook them. Farm seed is often coated with a colored seed treatment (pink, blue or green): it is for planting only, should be handled with gloves and kept away from food. Buy untreated garden or food-grade beans for classrooms.
- Always cook soybeans, edamame and soy milk. Raw soybeans contain compounds that upset digestion; cooking destroys them.
- Adults should handle boiling water, blenders and the oven.
- Never cook with farm seed that has a colored coating — it's treated for planting only.
Want to grow your own? Start with the growing guide and the garden planner.