Easy Homemade Peanut Tofu with Peanuts Butter


How the Peanuts Tofu Hardens

The reason why the Peanuts tofu, Ji-Ma-Mi Tofu in Okinawa, hardens is because of the potato starch. This mechanism is the same as the sesame tofu. []

Peanuts Butter Tend to Be Lumpy

If you add a large amount of water to peanuts butter at once, water will not mix well and tahin will become lumpy. Peanuts contains a lot of oil, so it is natural that they do not mix well with water.

Once they become lumps, it is extremely difficult to dissolve them. So, first add the potato starch and seasonings, and mix well. If you add water little by little, you can mix the ingredients evenly without lumps.

If the mixture becomes lumpy, it is okay to mix it thoroughly while it is heating. But I recommend that you mix it a little more carefully to get a smooth texture.


Easy Homemade Peanut Tofu with Potato Starch and Peanuts Butter

You can make peanuts tofu, a popular dish in Okinawa, with peanuts butter and potato starch. It tastes good with a sweet sauce.
Prep Time0 mins
Cook Time15 mins
Rest After Cook1 hr
Servings4 people
  • peanuts butter (no sugar) 50 g
  • potato starch 25 g
  • water 200 g
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Silicone spatula for frying
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