Tofu Dango

(Tofu Dumplings)

Ingredients for Dumplings

½ container Soft Aloha Tofu

7.5 ounces shiratamako

Ingredients for Sauce

2 tablespoons soy sauce

3-4 tablespoons sugar

1 tablespoon mirin

1 tablespoon potato starch

¼ cup water

Cooking Directions

1.  In a bowl, combine shiratamako and soft tofu and mix well until the dough feels like your earlobe. 

2.  Roll the tofu mixture into small balls and drop into a pot of boiling water.  After they float to the surface, cook for 2 minutes, scoop them into a bowl of ice water, and then drain in a colander. 

3.  In a saucepan, combine all the sauce ingredients, mix well and bring to a boil.  As the sauce starts to boil and becomes clear and thickens, pour the sauce over the tofu dango.

Quick Tip

The tofu dango is also delicious with red bean paste (commercially available) or kinako (soybean flour) and black sugar syrup on them.