I had tofu left over and decided to make tofu-dango as a sweet dish in addition afterwards.
|tofu-dangos: soy sauce and black sesame coating|
The recipes called for silken tofu but I had some common, more firm tofu only. So I simply put the glutenious rice flour (100 g) and the tofu (100 g cut ins smaller cubes) into a blender bowl and blended (immersion blender) until the flour got the structure of slightly moist and fine sand. I added a few tablespoons water - only a little water until the rice flour were put together - and knead a dough by hand until smooth and slightly elastic. For the dangos I formed dough pieces into marbles.
|rice flour-tofu balls sitting on a slightly oiled steamer rack|
Afterwards I just sticked them up onto bamboo skrewers. Half I dipped in the hot water and turned them in black sesame sugar coating (1 tablespoon sesame seeds : 1 tablespoon sugar; ground in an electric grinder). The other half I basted with soy sauce sugar sirup (1 sugar : 1 mirin: 1/2 soy sauce - cooked until sirup forms)
Very addicting chewy little devils but only tasty while warm (husband didn't like the soy sauce coating...)