Tofu Mochi
Tofu Mochi

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tofu mochi. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Mochi is often enjoyed as a dessert but is also used as an ingredient in Japanese meals and soups. Traditionally, mochi is high in carbohydrates as it is made from rice, glutinous rice or glutinous rice flour. However, with this tofu mochi recipe, the addition of tofu (soybean curd) adds protein to an otherwise high carbohydrate food. Process the tofu in food processor until it gets smooth.

Tofu Mochi is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Tofu Mochi is something that I’ve loved my entire life.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tofu mochi using 2 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Tofu Mochi:
  1. Take 1 pack (*300g) Silken Tofu
  2. Take 100 g Potato Starch Flour *OR Corn Starch OR Tapioca Starch

It looks like 'Mochi' and texture is the same, and it is much. Made with silken tofu and glutinous rice flour, the texture is dense and chewy (some even describe it as "bouncy"). In a bowl, mix Tofu and Mochiko well with hand. The dough should be not too loose nor too firm (about the firmness of an earlobe).

Instructions to make Tofu Mochi:
  1. Place Silken Tofu and Starch Flour in a heat-proof bowl, use a hand blender or a whisk to mix until smooth (or almost smooth).
  2. Cook in the microwave at medium power about 600W for 2 minutes. Mix well, then cook again at medium power for 2 minutes. Cook for extra time if required. *Note: You can tell if it is cooked as the colour changes darker when cooked.
  3. The gooey paste is very sticky. Use a wet spoon or wet hands to make bite-size balls. Enjoy with your favourite topping and sauce. - *Today I served with Kinako Sugar and ‘Tsubu-an’ (Sweet Azuki Paste).
  4. *How to make Kinako Sugar: ‘Kinako’ is finely ground Roasted Soy Beans. Mix a same amount of ‘Kinako’ and Caster Sugar with 1 pinch Salt.
  5. *Other Topping Suggestions: Muscovado (Dark Brown Sugar) Syrup and ‘Kinako’, Cinnamon Sugar, Matcha Sugar, Condensed Milk, Caramel Sauce, Chocolate Sauce, Matcha Syrup, or etc.
  6. Savoury Flavours: Soy Sauce & Sushi Nori, grated Daikon & ‘Ponzu’, Cheese & Soy Sauce, ‘Natto’, or etc.

In a bowl, mix Tofu and Mochiko well with hand. The dough should be not too loose nor too firm (about the firmness of an earlobe). Scoop out heaping teaspoons and roll into balls. Boil water in a large pot, and cook the dough balls until they float. The only reason why we add tofu in the copycat pon de ring recipes is to make sure the glutinous rice flour (shiratamako or mochiko) does not become too firm the next day.

So that’s going to wrap it up for this exceptional food tofu mochi recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!