Tofu Mochi
Tofu Mochi

Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, tofu mochi. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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. Note, the addition of tofu slightly changes the texture of the mochi, making it more dense and chewy.

Tofu Mochi is one of the most popular of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Tofu Mochi is something that I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook tofu mochi using 2 ingredients and 6 steps. Here is how you can achieve 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 is not easy to make 'Mochi' at home from scratch, but this 'Tofu Mochi' is absolutely easy. It looks like 'Mochi' and texture. This is the planning you must do cooking it. Get it quick before it's gone!

Steps 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.

Handmade tofu and mochi sweets in San Jose's Japantown. No preservatives, no automation, just loving hands and hard work. Aburaage, meaning oil-fried, also known as usuage meaning thin fried (as opposed to atsuage, a thick block of firm fried tofu), is fried on the outside, but soft on the inside. When cut in half, it's easy to separate the two outer faces. Mochi is a Japanese rice cake that is made from steamed white rice or glutinous rice.

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