Tofu Mitarashi Dango
"My family loves to make this for an afternoon snack! It was a recipe we made as a healthier alternative that will satisfy your sweet craving." - Kayla (Instagram: @kla.eats)
Kayla (Instagram: @kla.eats)
Kayla (Instagram: @kla.eats)
Recipe - Foodland Kihei
Tofu Mitarashi Dango
0
Servings3
Cook Time20 Minutes
Ingredients
Soft Tofu, 1/2 Pack
Rice Flour, 1-1/2 Cups
Sugar, 2 Tablespoons
Honey, 2 Tablespoons
Water, 1/3 Cup
Optional: Cornstarch, 1 Tablespoon
Directions
Ingredients
- Half pack of soft tofu
- 1-1/2 cups rice flour
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 tablespoon shoyu
- 1/3 cup water
- Optional: 1 tablespoon katakuriko or cornstarch, if needed to thicken sauce
Directions
- Mix tofu and rice flour until smooth.
- Roll the tofu and rice flour mixture in the palm of your hands, making bite-sized dango balls (about 1.5 to 2 inches).
- Bring water to a boil. Place dango balls in the boiling water. Once they float up, wait another 2-3 minutes, then place them in cold water for 2-3 minutes.
- For the Mitarashi sauce, add sugar, honey, shoyu, and water in a sauceplan. Stir over low heat until the sauce starts to thicken. (Optional: add cornstarch or katakuriko to the pan for a thicker sauce.)
- Serve the dango with the Mitarashi sauce and enjoy!
0 minutes
Prep Time
20 minutes
Cook Time
3
Servings
Shop Ingredients
Makes 3 servings
Maika`i Soft Tofu, 17 Ounce
Member Price
$2.99 was $3.49$0.18/oz
Blue Star Mochiko Flour, 1 Pound
Member Price
$3.49 was $5.39$3.49/lb
C&H Granulated Sugar, 4 Pound
Member Price
$6.99 was $8.89$1.75/lb
Best Yet Honey Bear, 12 Ounce
Member Price
$6.99 was $8.29$0.58/oz
Crystal Geyser Alpine Spring Water, 1 Gallon
Member Price
$3.69 was $3.99$3.69/gal
Argo Corn Starch, 16 Ounce
Member Price
$3.69 was $4.69$0.23/oz
Directions
Ingredients
- Half pack of soft tofu
- 1-1/2 cups rice flour
- 2 tablespoons sugar
- 2 tablespoons honey
- 1 tablespoon shoyu
- 1/3 cup water
- Optional: 1 tablespoon katakuriko or cornstarch, if needed to thicken sauce
Directions
- Mix tofu and rice flour until smooth.
- Roll the tofu and rice flour mixture in the palm of your hands, making bite-sized dango balls (about 1.5 to 2 inches).
- Bring water to a boil. Place dango balls in the boiling water. Once they float up, wait another 2-3 minutes, then place them in cold water for 2-3 minutes.
- For the Mitarashi sauce, add sugar, honey, shoyu, and water in a sauceplan. Stir over low heat until the sauce starts to thicken. (Optional: add cornstarch or katakuriko to the pan for a thicker sauce.)
- Serve the dango with the Mitarashi sauce and enjoy!