Spicy edamame is an easy, craveable appetizer that’s ready in just 5 minutes with 8 ingredients. Steamed edamame is tossed in a delicious chili crisp and garlic sauce.
I live in Iowa, where soybeans are one of the biggest crops, along with corn. Yet, while corn is beloved and revered all August long, most people in my life have never eaten a soybean!
It’s a real missed opportunity, because soybeans (a.k.a. edamame) are packed with protein, delicious, and have a great bite to them.
Edamame really doesn’t need much to be tasty. A simple finish of salt sprinkled on steamed edamame is quite good. (That’s the way you’ll most commonly see it prepared at Japanese restaurants.)
But adding a spicy sauce made with chili crisp takes up the crave-ability quotient by 1000%, and it doesn’t take long to do.
Jarred chili crisp does the heavy lifting, as it is teeming with flavor and crunch. Chili crisp includes fried chili flakes, shallots, garlic, and other aromatics in a savory oil, which makes the edamame pop to life.
If you make the chili crisp and garlic sauce while the edamame steams, it all comes together in a flash.
For even more chili crisp goodness, be sure to try my chili crisp dipping sauce. It’s an amazing dipping sauce for french fries, onion rings, or any fried appetizer.
Heads up: Don’t eat the soybean pods. Whenever I’ve served edamame to folks for the first time, they’re surprised you don’t eat the pods.
To eat edamame, loosely bite down on one end of the young soybean, then pull the pod through your teeth, scraping out the beans inside along the way and popping them into your mouth.
It makes for really fun hands-on snacking, and you pick up all of the flavorful sauce from the outside while grazing the pod through your teeth.
In this post:
Why readers love this recipe
“Very tasty and so easy to put together!” – Shell
Ingredients
Here are the ingredients you will need to make this recipe.
Edamame: Choose fresh or frozen, salted or unsalted, edamame (soybeans) in the pod. If you’re buying frozen edamame, which is what I generally use, look for it with the other frozen veggies.
You can find edamame at most grocery stores, including Trader Joe’s and Walmart.
Vegan mayo: Vegan mayo adds creamy body to the sauce. Vegenaise is my favorite vegan mayonnaise, but there are loads of egg-free mayo brands on the market. Use whatever kind you like.
Chili crisp: My current favorite is Sichuan chili crisp from Fly By Jing, but use whatever chili crisp option you enjoy most like Lao Gan Ma, Momofuku, or Mr. Bing.
Heads up: Most chili crisps are vegan, but every once in a while a brand will include fish sauce or anchovies. Read the label before buying.
Tamari: This Japanese-style soy sauce adds salt and umami. It can be replaced with any soy sauce or soy sauce alternative that you like.
Rice vinegar: Rice vinegar adds tang. It can be replaced with apple cider vinegar, white wine vinegar, or white vinegar.
Agave syrup: This liquid sweetener helps balance the spiciness of the chili crisp. It can be replaced with maple syrup or your preferred liquid sweetener.
Garlic: Because the garlic is raw, I recommend using a small clove for this recipe. For best results, use a garlic press or Microplane zester, so that the garlic becomes almost like a paste, which helps it permeate into the sauce.
Salt: A pinch of salt brings it all together and heightens the flavors.
How to make spicy edamame
This section shows how to make this recipe at a glance with process photos of the steps. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.
1. Add water to a pot, and put edamame into a steamer insert or basket. (This is the pot I use.)
Cover and steam until bright green, tender, and warmed throughout (roughly 2 to 3 minutes.)
2. In a large mixing bowl, combine the following:
- Vegan mayo
- Chili crisp
- Rice vinegar
- Tamari
- Agave syrup
- Grated or pressed garlic
- Salt
3. Once bright green and tender, add the edamame to the mixing bowl.
4. Toss with a spoon until evenly coated with the sauce, and serve.
When serving edamame, be sure to include a small bowl, where people can discard their empty pods.
Make it your own
You can make this mouthwatering appetizer your own by varying the ingredient amounts or cooking methods.
Optional edamame cooking alternatives instead of steaming (pick one):
- Boil the beans in a large pot of water for 4 to 5 minutes until they are tender and bright green. Then drain and toss with sauce.
- Microwave fully cooked soybeans for 3 to 4 minutes, then toss with sauce.
- Defrost fully cooked frozen edamame in fridge overnight. Then toss with sauce.
How to vary ingredients/flavors:
- For spicier edamame, add more chili crisp.
- For tangier edamame, add more rice vinegar.
- For less intense garlic flavor, replace fresh garlic with ¼ teaspoon granulated garlic, or saute the garlic in oil before adding it to the sauce.
- For a saltier appetizer, add more salt.
For a similar side dish option, try my chili crisp Brussels sprouts. They can be prepared in the air fryer, oven, or pan-fried.
Serving ideas
Serve spicy edamame as a side dish with any of these dishes:
- Vegan egg roll in a bowl
- Tofu satay with peanut sauce
- Cold peanut noodles
- Vegan potsticker soup
- Cheesy vegan udon noodles with Brussels sprouts
- Pineapple fried rice with eggy tofu
- Vegan fried rice with Brussels sprouts
- Stir-fried green beans with shiitake mushrooms
- Vegan banh mi sandwich
- Vegan kimchi fried rice
Storage instructions
Store leftover spicy edamame in an airtight container in the fridge. It will keep for about 3 days.
It can be enjoyed cold right out of the fridge, served at room temperature, and lightly warmed in the microwave.
Planning on making this vegan appetizer for a party? Make the sauce ahead of time. Then when you’re ready to serve it, just steam the edamame, and toss with the sauce for the best texture.
FAQ
Most chili crisps are vegan, but rarely brands will include fish sauce or anchovies. Always check the ingredient label to be sure.
It's moderately spicy, depending on the chili crisp you use. For less heat, use less chili crisp or choose a milder brand. For more heat, add another teaspoon or drizzle extra chili oil on top.
Absolutely. While I think it’s best when the edamame is warm, it’s also delicious at room temperature or cold straight from the fridge. That makes it ideal for parties and meal prep.
If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!
📖 Recipe
Spicy edamame with chili crisp and garlic
Ingredients
- 12 ounces edamame in pods, frozen or fresh
- 1 Tablespoon chili crisp
- 1 Tablespoon vegan mayonnaise
- 1 teaspoon tamari
- 1 teaspoon rice vinegar
- ¼ teaspoon agave syrup
- 1 small clove garlic minced, pressed, or finely grated
- Pinch of salt
Instructions
- Put about an inch of water into a pot with steamer basket or insert. Bring to a boil, add frozen or fresh edamame, cover, and steam until bright, tender, and warmed throughout. (If using frozen edamame, which is already cooked, it will only take about 3 minutes. If the edamame is fresh, it will take 8 to 10 minutes.)
- While the edamame is steaming, combine the following with a whisk in a large mixing bowl: chili crisp, vegan mayonnaise, tamari, rice vinegar, agave syrup, and garlic.
- Once the edamame is fully cooked, add it to the mixing bowl, and toss with a spoon to fully combine it with the sauce. Finish with a sprinkling of salt, and serve.
Shell
Very tasty and so easy to put together!
Cadry Nelson
Thanks, Shell! I’m so glad you’re enjoying the recipe. It’s quickly become one of my favorites too.