Tofu Dango

It's hard to not try a new recipe when you see the food item raved about on an anime series. Part of this recipe is about curiosity and seeing how there are so few ingredients for it, the dumplings practically begged to be made. Depending on the sauce used on the dango, it can be sweet or savory. It's pretty easy to make.

Dango (dumplings) coated with black sesame,
vanilla sauce, and a savory sauce

Prep/cooking time: 20 minutes
Cuisine: Japanese
Food type: appetizer or dessert

Tofu Dango

Ingredients

6 oz tofu (roughly half a box of Silken tofu, firm)
2/3 c. glutinous rice flour

Directions

1. Mix ingredients together in a bowl. If it is too dry, add a little bit of water. If it's too wet/sticky, add a little bit more rice flour.

2. Form into a log and separate it into equal portions. Half, then quarters, then smaller pieces from the quarters.

3. With the smaller pieces roll each into a ball. You may coat each with a some rice flour to keep it from sticking to your hands.

4. Bring a pot of water to boil and add the dumplings. Boil for 2-3 minutes or until the dumplings are floating on the water.

5. Use a slotted spoon or strainer to take the dumplings out. Immerse in a cold water bath to stop the dumplings from cooking.

6. Spear three dumplings onto a bamboo skewer. Set on a plate.

At this stage, I don't advise eating them. They're really, really bland.

Dango Sauce Variations

(savory)

1 tbsp mirin
1 tbsp soy sauce
1 tbsp brown sugar

Bring to a boil and let cool in a small bowl. Spoon over dango.

(simple vanilla sauce, not vegan)

1/4 c. sugar
1/4 c. butter
1 tsp vanilla
1 1/2 tsp flour
1/4 c. milk

Bring ingredients to a boil. Let cool and serve over dango.

(sweet, black sesame)

1/4 c. black sesame seeds
1/4 c. brown sugar

Grind seeds until powdery in a suribachi or food prep. Coat the dango and serve.


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