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Kinako Tofu
Kinako Tofu

Kinako Tofu

YIELD: 2-3 individual dessert bowls

Enjoy a popular Japanese-style dessert anytime with our quick and easy recipe for silken tofu with kinako powder and brown sugar syrup. Japanese black sugar syrup (kuromitsu) is traditionally used, but here we show you how to make a delicious kuromitsu substitute with brown sugar. The satin-like texture and creamy flavor of our Super Soft tofu form the perfect base for this simple yet indulgent dessert. Sprinkle on a good heaping of roasted soybean flour (kinako) and savor the flavors of Japan!

INGREDIENTS


  • 1 package (10.8 oz) Mori-Nu Silken Tofu Super Soft

  • 1/2 cup brown sugar

  • 1/4 cup water

  • 1-2 tbsp kinako powder (roasted soybean flour)

INSTRUCTIONS


  1. Make brown sugar syrup: To a small saucepan over medium heat, add brown sugar and water, then bring to a boil while stirring occasionally.

  2. Let simmer for a few minutes until syrupy, lowering heat as needed. Simmer for longer if a thicker syrup is desired.

  3. Turn off heat, let cool, then put it in a container to chill in the refrigerator.

  4. To serve, scoop pieces of tofu into individual dessert bowls.

  5. Drizzle with syrup, sprinkle with kinako powder, and enjoy!

TIPS


  • Traditionally, this dessert is made with kuromitsu (Japanese black sugar syrup) which can be purchased at Asian markets or online. Molasses or maple syrup can also be used instead.

  • Best served chilled, but delicious warm or at room temperature as well.

  • Pre-chill a box of tofu in the refrigerator if desired.

  • SHELF-STABLE: Stock up your pantry with Mori-Nu Silken Tofu for a quick and convenient dessert any time!

PRODUCTS USED FOR THE RECIPE

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