Easy and Healthy Microwaved Tofu Mochi

Easy and Healthy Microwaved Tofu Mochi

Transform tofu into a chewy mochi texture.


Silken tofu
200 g
60 g
Kinako (season with sugar and salt to your preference)
to taste


1. Combine the tofu and katakuriko well in a heat-resistant container (it's easiest to work with a fork).
2. Cover with plastic wrap and microwave for 2 minutes at 600 W.
3. Remove and stir it well.
4. Wrap it again and microwave for 2 more minutes.
5. Stir it once again. At this point, you'll realize how chewy and thick it has become.
6. Coat your hands with water and tear the tofu mochi into the size of your choice. Cover with kinako and they're done.

Story Behind this Recipe

My mother taught me this recipe for when I have leftover silken tofu and had trouble using it up.
Since it's so easy to make, you can make it as soon as you think of it.