You’ve probably seen recipes for making mochi in the microwave, but did you know you can also replace all water in the recipe with mashed tofu? Here’s an easy tofu mochi recipe that can be prepared in the microwave under 10 minutes.
What is Mochi Made of?
I love mochi, but usually they are made with some form of sweet rice, sugar and water. Food coloring and or food powders such as matcha powder, beetroot, turmeric, ground black sesame, etc. are used to add additional color.
Unfortunately, the first two main ingredients in mochi are high in refined carbs, with virtually no protein or fiber.
That’s why incorporating some mashed tofu into the mochi recipe to replace the water helps to make the mochi healthier, by increasing protein and fiber content.
Ingredients Used to Make Tofu Mochi
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
Tofu – high in protein and nutrient-dense, tofu contains minerals such as calcium, manganese, selenium, zinc, as well as B vitamins. It’s also a “complete protein” because it contains all 9 of the essential amino acids your body needs. A ½ cup serving of firm tofu provides around 8 grams of protein. Definitely a keeper.
Update: The best tofu for this recipe is silken tofu, which you can find in most Asian grocery stores. You can also buy them online, here
Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
Sugar– while you can use any granulated sugar of choice, for this I would recommend that you use a light colored sugar such as raw cane sugar, monk fruit sweetener or honey powder
More Tofu Recipes
What to Use for Filling
- Sweetened Red Bean Paste (a.k.a. Koshi An): I eat this stuff by spoonfuls! It’s a versatile ingredient that goes inside my sweet rice mochi recipe as well my tofu mochi recipe, but it’s also used as fillings inside sweet breads, pancakes, cookies and more. You can find Sweetened Red Bean paste in most Asian grocery stores, and online (Amazon).
- Sweetened White Bean Paste (a.k.a. Shiro An)
How to Make Tofu Mochi
STEP 1
In a microwave-safe bowl (preferably glass, like pyrex), mix the mashed silken tofu with the rest of the ingredients until smooth
STEP 2
Microwave the combined dough in the microwave for 2 minutes high
STEP 3
Use a solid metal spoon to stir the cooked mochi mixture. Return to microwave and heat for additional 1 minute.
STEP 4
Stir until smooth and somewhat glossy
STEP 5
Drop the hot mochi dough onto a surface floured with corn starch. Handle with care, or use vinyl gloves, as the mochi dough will be HOT. Unfortunately, you have to work quickly to shape the mochi before they cool.
STEP 6
Use kitchen shears/ scissors to cut the mochi into 5 pieces. Fill with prepared filling such as sweetened adzuki paste.
STEP 7
Wrap the mochi dough around the prepared filling and dust the finished mochi with more corn starch.
Update: Tofu Mochi Using a Mochi Maker
If you have a mochi maker at home, making tofu mochi is also easy! Check out the recipe below to learn how you can make a higher fiber, higher protein mochi
Recipe Variations and Optional Add Ins:
- Other than coloring you can also add different flavorings to the dough before cooking. For example, you can add either a teaspoon of coffee extract or espresso powder, cocoa, cinnamon or Cardamom Powder. They’re not typically added in a traditional recipe, but you’re welcome to experiment!
How to Store
- The mochi can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the mochi in a plastic freezer bag or an airtight container, then defrost at room temperature when ready to eat.
- The reason I don’t recommend storing them in the fridge is that mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
Final Tips
- I used raw cane (white) granulated sugar for this because I wanted the color of the mochi to be as light as possible. But you can also use coconut sugar, maple sugar or brown sugar, or sugar-free options such as monk fruit sweetener
- Use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Use a microwave safe bowl, preferably glass like pyrex
More Mochi Recipes You’ll Love
Tofu Mochi (Made in the Microwave)
Ingredients
Mochi Ingredients
- 1 1/4 cup (250 g) mashed silken firm tofu (to omit, read NOTE* )
- 1/4 cup granulated sugar of choice**
- 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g
Other Ingredients
- 1/4 cup corn, potato or tapioca starch
- 1/2 pkg sweetened adzuki beans optional
Instructions
Before You Make the Mochi
- Prepare mochi filling by rolling about 1-2 Tablespoons of sweetened adzuki paste into balls. Set aside. If you would like to eat the mochi plain, you can skip this step.
- Sprinkle the starch onto a clean dish or baking pan. Set aside.
Make the Mochi
- Mash the tofu using a fork so that it becomes smooth without any big chunks
- In a microwaveable glass bowl (like Pyrex), mix the mashed tofu with sugar and mochiko flour until a smooth dough forms
- Microwave the tofu-mochi mixture for 2 minutes
- Use a solid metal spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
- Microwave the mochi mixture again, this time for 1 minute
- Pour the cooked mochi onto the baking pan sprinkled with starch
- Cut the mochi into 5 pieces using scissors
- Eat as is, or fill with sweetened adzuki paste. Enjoy!
Notes
Nutrition
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