Chewy Tofu Mochi

Ingredients

• 150 g silken tofu
• 3 tbsp potato starch
• oil (as needed for frying)
• nori (as needed for wrapping)
• 1 tbsp soy sauce
• 1 tbsp sake (can substitute with mirin)
• 1 tbsp sugar (optional; still good without it)

Steps

1. 1

   In a medium bowl, combine 150g of silken tofu and 3 tablespoons of potato starch. Mix well until the mixture is smooth and the starch is fully incorporated.

2. 2

   Heat a small amount of oil in a pan over medium heat. Form the tofu mixture into small patties or rounds and place them in the pan.

3. 3

   Pan-fry the tofu patties on both sides until they are lightly golden and set.

4. 4

   In a small bowl, whisk together the soy sauce, sake (or mirin), and sugar (if using) to create the sauce.

5. 5

   Pour the sauce into the pan with the tofu patties. Let the sauce simmer and reduce slightly until it thickens into a glaze that coats the patties.

6. 6

   Remove the patties from the pan and wrap each one with a strip of nori. Be careful as the tofu will be very hot.

Notes

For the best texture, use potato starch as suggested; cornstarch or flour may result in a different consistency. If the tofu mixture is too wet to handle, ensure you aren't adding extra liquid from the tofu package.

Nutrition per serving

• snack
• vegetarian
• dairy-free
• pan-fried
• tofu
• japanese
• mochi