Mix the shiratamako and the drained tofu together, and mix evenly. Add a bit of matcha if you like.
Once the dough becomes soft (like your ear lobes), it's ready to be boiled.
Roll small balls from the dough, then drop into boiling water. After they rise to the surface, continue to boil for 1 to 2 minutes, chill in ice water, then serve.
I used 160 g of well-drained tofu in the following recipe: Recipe ID: 1113729, "Toshatan-yuan: Boiled Shiratama Rice Cakes with Sweet Bean Paste."
Story Behind this Recipe
I made these shiratama using tofu. Up until middle school, I had thought that shiratama dough was made with tofu.
I used 160 g of well-drained tofu. The amount of ingredients are approximate, so adjust to suit your taste. If you don't have enough tofu on hand, adjust with water. A slight depression in the middle of the dumplings will help them boil quicker.