Kinako Mochi - Tofu Version
Kinako Mochi - Tofu Version

Hey everyone, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, kinako mochi - tofu version. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Kinako Mochi - Tofu Version is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Kinako Mochi - Tofu Version is something that I have loved my entire life.

Great recipe for Kinako Mochi - Tofu Version. My family loves mochi, but mochi has a lot of calories. I tried making this to see if I could make a healthy mochi from tofu and katakuriko!! It's fine if there are little lumps of tofu left.

To get started with this particular recipe, we have to prepare a few components. You can have kinako mochi - tofu version using 5 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Kinako Mochi - Tofu Version:
  1. Take 1 small pack Tofu
  2. Take 5 tbsp Katakuriko
  3. Prepare 1 Kinako
  4. Make ready 1 Beet sugar (or normal sugar)
  5. Take 1 pinch Salt

It tastes a bit like roasted peanut flour, but sweeter and more complex. There are many ways to serve Mochi, but a lot of people like to eat Mochi with Kinako, roasted soy bean powder and Kuromitsu, brown sugar syrup. I didn't realize how much I like Mochi.. Cinnamon Sugar Butter Mochi -Silken Tofu Mizore Stew-Kinako Mochi - Tofu Version-Tofu and Cabbage Okonomiyaki-Just Like Meat!

Instructions to make Kinako Mochi - Tofu Version:
  1. Combine the tofu and katakuriko in a heat-resistant bowl and mix with a spoon until it's no longer floury.
  2. Lightly cover the bowl with plastic wrap and microwave for 2 minutes.
  3. Remove the plastic wrap and mix well.
  4. Light cover the bowl with plastic wrap once again and microwave for 1 minute.
  5. Remove the plastic wrap and mix until it becomes sticky.
  6. Mix together the kinako, sugar and salt. Scoop out large bite-size pieces of the tofu mixture with a spoon and sprinkle each piece with the mixture of kinako, sugar and salt. It's ready to serve.

I didn't realize how much I like Mochi.. Cinnamon Sugar Butter Mochi -Silken Tofu Mizore Stew-Kinako Mochi - Tofu Version-Tofu and Cabbage Okonomiyaki-Just Like Meat! To serve, wet the mochi and dip it in the kinako, or place the mochi on a plate and sprinkle kinako on top. With anko filling (daifuku): Grab a small palm size ball of mochi and pull/twist to separate it. Kinako is widely used in Japanese cooking, but is strongly associated with dango and wagashi.

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