Jimamidofu is an Okinawan speciality, a peanut tofu made from freshly squeezed peanut milk and thickened with one of several types of starches – kudzu starch, rice flour, sweet potato starch or tapioca starch. Jimami means peanuts in Okinawan dialect. It is quite similar to Kyoto’s sesame-based gomadofu, but with two differences. First, jimamidofu is softer and more stretchy in consistency – think mozzarella – which can be attributed to the properties of sweet potato starch. Second, jimamidofu is considered more of a dessert than savoury dish. It is typically served with a sweetened soy sauce or brown sugar syrup and ginger, compared to plain soy sauce with gomadofu. Jimamidofu is cooked in water instead or dashi, hence does not have a savoury undertone like gomadofu.
I got to know this tofu variant through the award-winning eponymous film set in Singapore/Okinawa. It traces the love story of a Singaporean chef, Ryan, and his old flame and food critic, Yuki, in a food-based narrative featuring Singaporean and Okinawan cuisine. Foodie films always make me hungry to try the featured foods, and this is no different, especially since it is a locally produced film!
In this jimamidofu recipe, I followed the guidelines set out in my previous post for gomadofu. I used about 16% peanut butter, 5.5% kudzu starch and 2.8% sweet potato starch (8.3% total starch vs 10% in gomadofu) relative to the amount of water. Roasted peanut butter is not commonly used in jimamidofu but I only had peanut butter on hand and I don’t think it affected the taste of the jimamidofu. With this, why not try out a 5D dining experience with the film Jimami Tofu?
Looking for more Peanut recipes? Check out my:
Berbere Dovi (Pan-African Spicy Vegetable Peanut Stew)
Peanut Butter Oatmeal Cookies (No-Bake, Vegan) (replace walnuts with peanut butter)
Jimamidofu (Tofu of Peanuts)
An Okinawan specialty tofu of peanuts, thickened with kudzu and sweet potato starch. Serve with brown sugar syrup for a creme caramel-like dessert!
- 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
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.
Sauce and Garnish
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.