An Okinawan specialty tofu of peanuts, thickened with kudzu and sweet potato starch. Serve with brown sugar syrup for a creme caramel-like dessert!
In a mixing bowl, dissolve the kudzu and sweet potato starch with a little water to form a slurry. Use the back of a spoon to break up any lumps.
In a blender, blend the soaked peanuts with the remaining water on high speed until smooth. Strain the mixture through a nut milk bag into a heavy-bottom saucepan.
To the mixture in the saucepan, add the starch slurry. Cook the mixture over medium heat, stirring all the time. After 2 to 3 minutes you will feel the mixture beginning to thicken. At the point reduce the heat to low and cook for another 10-15 minutes, stirring all the time. By the end of the cooking, the mixture should develop a strong elasticity.
Wet a square or rectangular mold with water (this is to keep it from sticking). Pour the mixture into the mold and working quickly as it sets fast, smooth the surface with a spatula. Put 2 to 3 tablespoons of cold water over the surface of the mixture to prevent it from drying out.
Place the mold in the refrigerator to set for at least 3 hours or for as long as over night.
When solidified, unmold and slice jimamidofu into squares. Keep in water until ready to serve.
In a small saucepan, combine the dashi, tamari, and mirin, and bring the mixture to a boil. Remove from heat, and let the sauce cool to room temperature. Store sauce in the refrigerator until serving.
To serve, place a square of jimamidofu in a small bowl. Spoon a little sauce over the gomadofu and garnish with a grated ginger.
Blend 1/2 cup peanuts (soaked overnight) with 1/2 cup filtered water and 1/3 cup prepared Irish moss paste. Pour into a shallow pan and allow to set overnight before slicing.