Leave the tofu to drain for at least 30 minutes before starting anything else.
Make a volcano in a bowl with the flour. Add the sugar and yeast to the crater, and the matcha, skimmed milk powder, and salt to the base. Put it to one side.
Heat the tofu in the microwave to body temperature, and then also add that to the crater. Rub everything in the bowl together with your fingers and then destroy the volcano by beginning to knead.
Once all of the dough has come together, add in the sesame seeds and continue to knead until the dough naturally starts to come away from your hand. Shape into a round ball, cover with a damp cloth, and leave to rest for 10 minutes.
Preheat the oven to 200°C. Line a baking tray with baking paper. Then add some honey to a frying pan along with some hot water and bring to a boil.
Cut the dough into 4 equal pieces and shape into bagels. Boil each side for 30 seconds, and transfer to the baking tray, then put them in the oven. Bake for 15-17 minutes to complete.
To re-heat, I recommend putting them in an oven. Cut them in half, wrap each half in foil before heating. These bagels turn out great if you take the foil off at the end and lightly brown the inside.
I tried to spread the bagels with a cream cheese, red bean paste, and sliced almond cream.
I tried shaping them into shapes here. Refer to these honey-milk bagel instructions, Recipe ID: 1006322, to find out how.
I topped this one off with a de-salted pickled cherry blossom.
Try serving with Tofu Cream, Recipe ID: 1402720.
Story Behind this Recipe
I just thought a matcha flavoured bagel would taste lovely.
For more details refer to Recipe ID: 623470. I tried adding white chocolate to a bagel I had just shaped and it tasted amazing.