These chewy Japanese-style tofu mochi are crispy on the outside and soft and chewy on the inside. They’re simple to make with just a few ingredients and are perfect as a snack or side dish.
Table Of Contents
Ingredients (Serves 2–3)
- 1 block silken tofu (about 300g)
- 4–6 tbsp potato starch
- 1/2 sheet roasted nori (optional)
- Cooking oil
Sauce
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp mirin
- 1–2 tsp sugar
If your soy sauce is quite strong, add a splash of water to adjust the flavour.
Method
- Place the tofu in a bowl. There is no need to drain it. If your tofu contains a lot of water, gently pat it dry with a paper towel first.
- Add the potato starch gradually and mix well until the mixture reaches a soft, scoopable consistency. You can also use a blender or food processor, but don’t overmix. Too much starch will make the tofu mochi firm instead of chewy.
- Heat a little cooking oil in a frying pan. Spoon the mixture into the pan and fry until both sides are golden brown.
- Reduce the heat to low, or turn it off, then add the soy sauce, mirin, and sugar. Coat the tofu mochi evenly. The sauce burns easily, so keep the heat low.
- Wrap with roasted nori if you like, and enjoy!
