Description
A delicious and easy recipe for tofu mitarashi dango that combines chewy rice flour dumplings with protein-rich tofu, glazed with a sweet and savory mitarashi sauce.
Ingredients
Scale
- 1 cup Sweet rice flour (Mochiko)
- 1 cup Firm tofu, drained
- 2 tablespoons Granulated sugar
- 2 tablespoons Low-sodium soy sauce
- 4 tablespoons Water
Instructions
- Drain Tofu: Wrap firm tofu in clean kitchen towel. Place weight on top for 15 minutes to remove excess moisture completely.
- Make Dough: Crumble drained tofu in large mixing bowl. Add sweet rice flour and sugar, combining until soft dough forms.
- Shape Dumplings: Wet hands slightly. Shape dough into one-inch diameter balls. Place on parchment-lined baking sheet.
- Boil Dumplings: Drop balls into boiling water. Cook until they float (3 minutes), then cook 1 minute more. Remove with slotted spoon.
- Prepare Glaze: Combine soy sauce, sugar, and water in small saucepan. Heat over low heat until dissolved and slightly thickened.
- Serve: Drizzle warm glaze over hot dumplings. Serve immediately for best texture and flavor.
Notes
- Press tofu between paper towels after towel-drying for extra moisture removal, ensuring the perfect dough consistency every time
- Keep your hands slightly damp when shaping to prevent sticking, but avoid over-wetting which can make dumplings fall apart
- Test one dumpling first – if it breaks apart during boiling, add more rice flour to the remaining dough mixture
- Serve immediately after glazing as the coating absorbs into the dumplings, creating the authentic chewy-tender texture
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 185 calories
- Sugar: 6g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: tofu mitarashi dango, Japanese dumplings, mochi, sweet rice flour, tofu recipe, Japanese dessert