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Tofu Mochi Isobeyaki | 豆腐餅の磯辺焼き

For this tofu isobeyaki, chewy "mochi" made with tofu and potato starch are pan-fried, glazed in a sweet & savory sauce, then wrapped in nori.
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Prep Time:10 minutes
Cook Time:10 minutes
Servings: 2

Ingredients

  • 200 grams medium firm tofu
  • 2 tbsp potato starch*
  • 1 green onion minced
  • ½ tsp toasted sesame seeds
  • pinch of salt and pepper
  • 1 tbsp avocado oil
  • roasted nori* cut into 8 strips (can be wide or thin, whatever you like)

Sauce**

Instructions

  • Mix sauce: Mix the sauce ingredients together in a small bowl and set aside.
  • Remove water from tofu: Drain tofu from its package and place in a microwave-safe bowl. Microwave 2 minutes, then cool for 10 minutes. The tofu will release more water as it cools. (I ended up with about 180g of tofu after draining).
  • Mash tofu: Drain the excess water from the tofu, then use a fork or your hands to mash the tofu, breaking up any large clumps.
  • Add potato starch: Add the potato starch and mix well to combine. Scoop some of the mixture into your hand and gently squeeze - the mixture should be able to hold together. If not, add more starch 1 tsp at a time.
  • Add green onions and sesame: Mix in green onions, sesame seeds, salt, and pepper.
  • Shape: Divide the mixture into 8 portions. Take one portion and toss back and forth between your hands a few times to remove air bubbles. Shape into a round patty and place on a plate. Repeat with remaining mixture.
  • Cook: Heat oil in a nonstick pan over medium high heat. Add the tofu patties and cook 3-5 minutes per side to brown both sides. Lower the heat if your patties brown too quickly.
  • Add sauce: Reduce heat to medium low and pour in the sauce. Swirl to coat the patties and flip that patties to coat the other side.
  • Wrap with nori: Once the sauce has reduced and the tofu patties are well coated, turn off the heat. Wrap each patty with nori (be careful not to burn your fingers as the patties are hot!) and serve immediately.

Notes

Soy Sauce + Mirin Option: If you don't have coconut aminos, use this for the sauce instead: 1 tbsp soy sauce + 1 tbsp mirin + 1 tsp water.