Chewy Tofu Mochi
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A lighter, protein-rich alternative to traditional mochi using silken tofu and potato starch for a soft, chewy texture. These pan-fried bites are finished with a sweet-savory glaze and wrapped in nori.
- Time
- 15 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, soy, and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 25 g
- 14 g
- 2 g
Sauce
- 18 g
- 15 g
- 12 g
Weights are estimates. Together, the ingredients weigh about 215 g before cooking, which is about 215 g per serving.
Steps
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.
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.
Pan-fry the tofu patties on both sides until they are lightly golden and set.
In a small bowl, whisk together the soy sauce, sake (or mirin), and sugar (if using) to create the sauce.
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.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 369
- Protein
- 9 g
- Carbs
- 38 g
- Fat
- 18 g
- Fiber
- 0 g
Where the calories come from
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