Put dark brown (or white) sugar and kinako in a heatproof container and mix well. Add soy milk (or milk) and mix. Microwave and mix until dissolved.
Soak the koya tofu for about 10 minutes in water.
Wring the water out of the koya tofu well, and slice into 3 to 5 mm thick slices. Thin slices taste better.
Put the koya tofu slices in a thick plastic bag. Add brown sugar syrup from Step 1. Rub the koya tofu over the bag to coat it evenly with the brown sugar syrup.
When everything is evenly coated, add kinako for topping and coat the pieces well.
Line up the koya tofu slices on a baking sheet.
I tried cooking it in a microwave. Microwave the koya tofu slices (at 500 W) on one side for 3 minutes, and 2.5 to 3 minutes on the other side. They tend to burn easily, so pay attention after you turn them over.
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!
This is a cocoa flavored version. I added a little black pepper as a hidden flavor. It's a great snack for the grown-up palate.
Story Behind this Recipe
Thanks for trying out my recipe.
Please adjust the microwave cooking time. You can flavor these in many ways, so try out your own variations. Please adjust the amount of sugar to taste.