Jimamidofu (Tofu of Peanuts)
Prep Time
20 mins
Cook Time
20 mins

An Okinawan specialty tofu of peanuts, thickened with kudzu and sweet potato starch. Serve with brown sugar syrup for a creme caramel-like dessert!

Servings: 10 servings
Author: Sabrina Chu
  • 28 g (2 3/4 tbsp) kudzu starch
  • 14 g (1 1/2 tbsp) sweet potato starch (substitute tapioca starch or potato starch)
  • 500 g (2 cups) filtered water
  • 84 g (1/2+ cup) raw shelled peanuts, soaked overnight (substitute peanut butter at a pinch)
Sauce and Garnish
  • 60 g (1/4 cup) vegan dashi
  • 1 tbsp tamari
  • 1 tbsp mirin
  • 3-inch ginger, grated
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Place the mold in the refrigerator to set for at least 3 hours or for as long as over night.

  6. When solidified, unmold and slice jimamidofu into squares. Keep in water until ready to serve.

Sauce and Garnish
  1. 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.

  2. To serve, place a square of jimamidofu in a small bowl. Spoon a little sauce over the gomadofu and garnish with a grated ginger.

Recipe Notes

Raw version:
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.