Buckwheat & Tofu Dango

Buckwheat & Tofu Dango

These are buckwheat dango that are chewy from the tofu.

Ingredients: 2 to 4 servings

150 g
Buckwheat (soba) flour
50 g
Sugar (I used soft light brown sugar)
1 tablespoon
Anko, kinako, mitarashi sauce
to your liking
For texture:
Sesame (either white or black)
about 2 teaspoons


1. Put tofu in a small pan. Mix well with a whisk until smooth.
2. Add buckwheat flour, sugar and mix well. Then heat on medium.
3. Mix continuously while heating. When it starts to solidify, turn down the heat to low and knead for about 2 minutes.
4. Prepare a bowl with iced water and transfer Step 3. Separate into bite sized with your hands or with a spoon.
5. Try to roll them into balls.
6. Drain the water well and dish it up on a plate. Sprinkle or coat with sweetened sauces, anko, or kinako.
7. Add sesame seeds to the dough at Step 2 for a popping texture.
8. You could glaze the dango with a sweet miso and soy sauce koji glaze (Recipe ID: 19065711).
9. Or with a sake lees mitarashi sauce (Recipe ID: 1998817)
10. Or coat with kinako (a combination of kinako, sugar, and salt).
11. If it is not too much trouble, dry-roast the buckwheat flour in a frying pan before use. It'll boost the fragrance.
12. I recommend "miyuki12's" "Hijiki seaweed Springy buckwheat tofu dango" (Recipe ID: 2051986)!
13. I recommend "miyuki12's" "Coffee & roasted soy milk flavor hot milk zenzai" (Recipe ID: 2063209 )

Story Behind this Recipe

I am now into buckwheat flour.
Since there is tofu-mochi balls, I thought of making them with buckwheat flour.