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 cravings.” - Kayla, Foodland Ambassador, Instagram: @kla.eats
Ingredients
- 1/2 pack Soft tofu
- 1 1/2 cups Rice flour
- 2 tablespoons Sugar
- 2 tablespoons Honey
- 1 tablespoon Shoyu
- 1/3 cup Water
- 1 tablespoon Katakuriko or corn starch to thicken (optional)
Instructions
- 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 saucepan. Stir over low heat until the sauce starts to thicken. (Optional: add corn starch or katakuriko to the pan for a thicker sauce)
- Serve the dango with the Mitarashi sauce and enjoy!
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