Tofu Mochi

Ingredients

• 300 g Silken tofu
• 6 tbsp Potato starch
• Sesame oil (A little, for pan-frying)
• 1 tbsp Soy sauce
• 2 tbsp Mirin
• Roasted nori (Cut into strips, enough to wrap each piece of mochi)

Steps

1. 1

   Place the silken tofu in a bowl and whisk until completely smooth, breaking up any lumps.

2. 2

   Add the potato starch and whisk again until the mixture is smooth-ish and evenly combined.

3. 3

   Heat a little sesame oil in a non-stick frying pan over medium heat.

4. 4

   Scoop the tofu mixture into the pan in several portions, leaving space between them. Cook for 2–3 minutes on each side, turning carefully, until the pieces are golden and set with a chewy texture.

5. 5

   Reduce the heat to low. Pour the soy sauce and mirin into the pan and turn the pieces to coat them thoroughly in the salty-sweet sauce. Continue until the sauce lightly clings to the mochi.

6. 6

   Wrap each piece of tofu mochi in a strip of roasted nori and serve immediately while warm.

Notes

The recipe does not specify an exact amount of sesame oil or nori; use enough oil to lightly coat the pan and enough nori strips to wrap each piece. The mochi is best served immediately for its chewy, bouncy texture.

Nutrition per serving

• appetizer
• snack
• vegan
• dairy-free
• egg-free
• Japanese-inspired
• pan-fried
• quick