Buckwheat & Tofu Dango

• 150 grams Tofu
• 50 grams Buckwheat (soba) flour
• 1 tbsp Sugar (I used soft light brown sugar)
• 1 Anko, kinako, mitarashi sauce
• 2 tsp Sesame (either white or black)

1. Put tofu in a small pan.
2. Mix well with a whisk until smooth.
3. Add buckwheat flour, sugar and mix well.
4. Then heat on medium.
5. Mix continuously while heating.
6. When it starts to solidify, turn down the heat to low and knead for about 2 minutes.
7. Prepare a bowl with iced water and transfer Step 3.
8. Separate into bite sized with your hands or with a spoon.
9. Try to roll them into balls.
10. Drain the water well and dish it up on a plate.
11. Sprinkle or coat with sweetened sauces, anko, or kinako.
12. Add sesame seeds to the dough at Step 2 for a popping texture.
13. You could glaze the dango with a sweet miso and soy sauce koji glaze.
14. Or with a sake lees mitarashi sauce
15. Or coat with kinako (a combination of kinako, sugar, and salt).
16. If it is not too much trouble, dry-roast the buckwheat flour in a frying pan before use.
17. It'll boost the fragrance.
18. I recommend "miyuki12's" "Hijiki seaweed Springy buckwheat tofu dango"!
19. I recommend "miyuki12's" "Coffee & roasted soy milk flavor hot milk zenzai"

flour, sugar, kinako, sesame

Taken from cookpad.com/us/recipes/151040-buckwheat-tofu-dango (may not work)