Add the tofu to the shiratamako and knead together until you achieve the same texture as an earlobe. (You don't need to drain the tofu.)
Split the dough into 10 equal pieces. Split the anko into 10 equal portions as well and roll everything into balls.
Roll the dough out into a circle and place a ball of anko in the center. Wrap the dough around the anko.
Gently flatten the dough and anko. It's ok if the anko pokes out a little at this point.
Put a frying pan on a low heat and cook the mochi without oiling it the pan. Once both sides are golden they're ready.
Eat them whilst they're hot! The outsides will be crispy and delicious.
Story Behind this Recipe
My friends gave me a rough re-telling of this recipe and after a few tries I finally arrived at a recipe that I think works well. There may be a few people who can slightly taste the tofu but I can't tell it's in there at all.
As long as you have the ingredients, you can whip these snacks up very quickly. You can also cook them on a hot plate. We always use soft tofu but you can use firm or silken tofu, whichever you like. After a little while these snacks may stick together so it's better to wrap them in cling film and keep them separately. You can freeze them this way too. Give them a quick warming in the toaster oven before serving.