Pan-Fried Tofu Shiratama Cakes with Sweet Red Bean Paste

Ingredients

• 150 g Silken tofu (Blend or mash until smooth)
• 140 g Shiratamako rice flour (Add to the tofu; the original text also says to add 2 tbsp at a time during mixing, but it is unclear what should be added)
• 6 tbsp Sweet red bean paste (For 4 pieces; 1.5 tbsp per piece. Use a generous amount as long as it can be enclosed)

Steps

1. 1

   Place the silken tofu in a bowl and mash it with a whisk or rubber spatula until smooth, with no lumps remaining.

2. 2

   Add the shiratamako rice flour to the smooth tofu and mix well until the mixture comes together. The original text says to add 2 tbsp partway through mixing, but does not specify what should be added. Assess the dough's consistency and knead it thoroughly.

3. 3

   Divide the dough into 4 equal portions. Divide each portion in half to make 2 pieces of dough.

4. 4

   Flatten one piece of dough with your palm and place 1.5 tbsp of sweet red bean paste in the center.

5. 5

   Flatten the other piece of dough, place it over the filling, and firmly seal the edges so the red bean paste does not spill out. Repeat to make 4 pieces in total.

6. 6

   Heat a frying pan over medium heat and arrange the filled dough pieces in the pan. Since the original text does not mention using oil, first cook them without oil.

7. 7

   Cook one side until browned and crisp on the surface, then flip. Cook the other side in the same way. Remove when both sides are fragrant and browned and the centers are heated through. The filling will be very hot and soft when freshly cooked, so use caution when eating.

Notes

Although using more red bean paste is tastier, too much may spill out during cooking, so 1.5 tbsp per piece is considered the right amount. These are delicious both freshly cooked and cooled. Because it is unclear what the original text means by “add 2 tbsp partway through,” this ambiguity is noted in the instructions.

Nutrition per serving

• snack
• dessert
• Japanese
• gluten-free
• vegetarian
• pan-fried
• tofu snack
• sweet red bean paste