Boil the edamame (thaw if frozen). Remove the beans from the pods.
Mix the tofu and edamame in a blender (or food processor) until smooth.
Dissolve the gelatin and salt in milk, then add to Step 2 and mix well.
Transfer to a serving dish and cool in the refrigerator to stiffen.
Story Behind this Recipe
I got a lot of edamame, so I thought of this as a way to use them up. I got them in the summer, so I thought up this recipe to enjoy them chilled.
This has salt included, but if you still feel there's something missing, feel free to eat it with soy sauce, etc. If using gelatin that needs to be reconstituted, use 100 ml of water and milk combined. Don't stiffen it completely like jelly, but slightly stiffer than when you cooled it. This gives it it's rich smoothness.