Tofu Dango Recipe

Name: Tofu Dango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 g glutinous-rice flour; 100 g soft silken tofu (You can substitute Firm Tofu for Silken Tofu.); 1 tablespoon water; 2 tablespoons soybean flour (Kinako); 1 tablespoon sugar; 2 tablespoons black sesame; 1 tablespoon sugar; 1 tablespoon sugar; 1 tablespoon soy sauce; 1 tablespoon mirin

Servings: persons

100 g glutinous-rice flour
100 g soft silken tofu (You can substitute Firm Tofu for Silken Tofu.)
1 tablespoon water
2 tablespoons soybean flour (Kinako)
1 tablespoon sugar
2 tablespoons black sesame
1 tablespoon sugar
1 tablespoon sugar
1 tablespoon soy sauce
1 tablespoon mirin

1
Mix the Kinako and 1tb sugar set aside.
2
grind the black sesame put into bowl and add 1 tb sugar and mix set aside.
3
In bowl mix rice flour and tofu and mix by hand if the dough is sticky add a little water knead until the dough is smooth. break into thirds and then the thirds into thirds and those thirds into thirds, shape each piece into a ball.
4
Gently place in a large pot of boiling water wait 1or 2 minute until the dumplings start to float and place into icy water.
5
skewer them 3 dumplings each stick.
6
and coat with black sesame and kinako.
7
in pot mix sugar, soy sauce, and mirin (remember don't burn it) let it cool then coat.
8
Tadaa!

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 100 g glutinous-rice flour, 100 g soft silken tofu (You can substitute Firm Tofu for Silken Tofu.), 1 tablespoon water, 2 tablespoons soybean flour (Kinako), and more.

Yes, Tofu Dango falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Dango

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