Although not a conventional recipe, mochi balls (dango) made with tofu has an interesting texture that you sure will love.

Mochi Balls

Course Dessert
Cuisine Japanese
Servings 15 balls




  1. In a small bowl, mix tofu and shiratama powder until smooth.
  2. Once the tofu and the powder form mochi-ish texture (about as firm as your cheek), roll into 15 small balls (a bit smaller than a ping-pong ball).
  3. Boil 2 to 3 cups of water in a small pot.
  4. Drop mochi balls into the boiling water and let it boil until the balls start to float to the top. Keep boiling for about 2-3 minutes; rotating balls occasionally so all sides get cooked.
  5. Drain mochi and cool them down with ice cold water.
  6. In a small pot, mix all the ingredients of “tare”.
  7. Heat over low-medium heat, continuously mixing, until thick.
  8. Dip the bamboo skewer in water and skewer three mochi balls.
  9. Pour tare over mochi balls and enjoy!