Recipe: Tasty Tofu Mochi

Tofu Mochi. 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.

It is not easy to make 'Mochi' at home from scratch, but this 'Tofu Mochi' is absolutely easy. It looks like 'Mochi' and texture. 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. You can cook Tofu Mochi using 2 ingredients and 6 steps. Here is how you cook it.

Ingredients of Tofu Mochi

You need 1 pack of (*300g) Silken Tofu.
It's 100 g of Potato Starch Flour *OR Corn Starch OR Tapioca Starch.

It helps decrease the amount/ratio of glutinous rice flour. Mochi (made of rice) ALWAYS gets tough the next day. This is the planning you must do cooking it. Then press it to remove excess oil if required.

Tofu Mochi step by step

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)..
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..
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)..
*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..
*Other Topping Suggestions: Muscovado (Dark Brown Sugar) Syrup and ‘Kinako’, Cinnamon Sugar, Matcha Sugar, Condensed Milk, Caramel Sauce, Chocolate Sauce, Matcha Syrup, or etc..
Savoury Flavours: Soy Sauce & Sushi Nori, grated Daikon & ‘Ponzu’, Cheese & Soy Sauce, ‘Natto’, or etc..

Get it quick before it's gone! 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.