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1
Put dark brown (or white) sugar and kinako in a heatproof container and mix well.
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2
Add soy milk (or milk) and mix.
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3
Microwave and mix until dissolved.
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4
Soak the koya tofu for about 10 minutes in water.
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5
Wring the water out of the koya tofu well, and slice into 3 to 5 mm thick slices.
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6
Thin slices taste better.
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7
Put the koya tofu slices in a thick plastic bag.
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8
Add brown sugar syrup from Step 1.
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9
Rub the koya tofu over the bag to coat it evenly with the brown sugar syrup.
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10
When everything is evenly coated, add kinako for topping and coat the pieces well.
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11
Line up the koya tofu slices on a baking sheet.
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12
I tried cooking it in a microwave.
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13
Microwave the koya tofu slices (at 500 W) on one side for 3 minutes, and 2.5 to 3 minutes on the other side.
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14
They tend to burn easily, so pay attention after you turn them over.
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15
These delicious cappuccino flavored snacks are also made in the microwave (500 W) by cooking them for 3 minutes on each side for a total of 6 minutes!
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16
This is a cocoa flavored version.
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17
I added a little black pepper as a hidden flavor.
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18
It's a great snack for the grown-up palate.
