Chewy Tofu Injeolmi
Achieve Weight Loss Effortlessly(?) with This Tofu Injeolmi Recipe
Introducing a delightful chewy Tofu Injeolmi made with healthy tofu and tapioca starch. Coated generously in nutty soybean powder, these chewy rice cakes offer a soft yet delightfully resilient texture. It’s a guilt-free, delicious dessert or snack that’s incredibly easy to make.
Ingredients
- 1 block Tofu (approx. 300g)
- 3 Tbsp Sugar (adjust to taste)
- 6 Tbsp Water
- 6 Tbsp Potato Starch
- Plenty of Soybean Powder (for coating)
Cooking Instructions
Step 1
First, prepare 1 block of tofu. While softer tofu like silken or firm tofu blends more easily, regular firm tofu used for stews will also work well. In a blender or food processor, combine the tofu, 3 tablespoons of sugar, and 6 tablespoons of water. Blend until completely smooth, with no lumps. If you don’t have a blender, you can mash the tofu thoroughly with a knife or fork and then mix well with the sugar and water.
Step 2
Transfer the smooth tofu mixture into a large bowl. Add 6 tablespoons of potato starch. Using a spatula or your hands, mix everything together thoroughly until the starch is evenly incorporated into the tofu, forming a dough. It might seem a bit wet at first, but it will gradually become a chewy dough as the starch combines.
Step 3
Pour the dough into a microwave-safe container or bowl. Cover it with plastic wrap and poke several holes in the wrap with a fork. This allows steam to escape during cooking. Microwave for 1 to 1 minute 30 seconds. The dough should start to turn translucent as it cooks.
Step 4
Carefully remove the bowl from the microwave (it will be hot!). Use a spatula to knead the dough vigorously for about 1 to 2 minutes. This kneading step is crucial for achieving the chewy texture. Check the dough’s consistency. If it seems undercooked or not chewy enough, re-cover with plastic wrap, poke holes, and microwave for another 1 to 1 minute 30 seconds.
Step 5
Once the dough has reached your desired chewy texture, it’s time to coat it with soybean powder. Spread a generous amount of soybean powder onto a wide plate or tray. It’s best to coat the dough while it’s still warm, so transfer the kneaded dough directly onto the soybean powder. Roll the dough in the powder, gently pressing with your hands to ensure it’s evenly coated on all sides.
Step 6
Cut the soybean-powder-coated tofu injeolmi into bite-sized pieces. To prevent sticking, lightly dust your knife with soybean powder before cutting. Your delicious Tofu Injeolmi is now ready to be enjoyed! Savor the chewy and nutty flavors, especially when it’s still warm.
