Crumble the tofu and mix with the shiratamako. *Don't add the tofu all at once. Add it gradually to the shiratamako, checking the texture. The dough should be about as soft as your earlobes.
Divide into 25 portions and roll into balls. Cook in boiling water.
When they float to the surface, cook for another 5 minutes. Drain and transfer to a bowl of cold water.
Pat dry with paper towels, stack as shown in the profile photo and they are ready!
Combine the roasted soy flour and kuromitsu black sugar syrup to make the sauce. Pour over the dango to serve.
2010: I made the dango with my 1-year-old son. It was the first time for him to make dango. The top one is a pumpkin dango.
2012: I made them again this year. A typhoon was approaching Japan, so we couldn't have the real moon gazing festival, but we enjoyed the dango to celebrate anyway.
We had a beautiful full moon in 2013! My 4-year-old son is getting better and better at making these.
Story Behind this Recipe
These dango dumplings are for the Moon Gazing Festival. I made them with tofu to make them soft and chewy.
The tofu's moisture varies so adjust accordingly. If you make a lot of dumplings, you can store it in the freezer. Pat dry and wrap in cling film to freeze. The best way to defrost them is to put the frozen dumplings in a heat-resistant container with water, and microwave for 1~2 minutes. Drain and rinse in cold water. They're as nice as freshly made ones.