Tofu Mochi
Tofu Mochi

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, tofu mochi. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look 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 current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Tofu Mochi is something which I have loved my entire life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can cook tofu mochi using 2 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Tofu Mochi:
  1. Get 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. 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.

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.

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. It helps decrease the amount/ratio of glutinous rice flour. Mochi (made of rice) ALWAYS gets tough the next day.

So that is going to wrap it up with this exceptional food tofu mochi recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!