Jiimamii Dofu (peanut tofu)

Total time: 30hr 20m
Preparation Time: 20m

For 4 people


Benjamin Egli

Nutritional Information

Contains 277 Kcal, 2g Protein, 66g Carbohydrates, 0g Fat


  • To soften the peanuts
  • 1 litre water
  • 500 g unsalted peanuts
  • Peanut tofu
  • 125 g potato starch
  • Sauce
  • 1 dl soy sauce
  • 1 dl mirin (rice wine)
  • 100 g sugar
  • Utensils
  • One shallow baking dish (approx. 2 l), rinsed with cold water

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  • To soften the peanuts

    Mix the peanuts and water in a bowl, cover and leave to soften in the fridge for approx. 24 hrs.
  • Peanut tofu

    Puree the peanuts with the peanut water, pour the mixture through a sieve lined with a cheesecloth, squeeze out all the liquid. In a pan, combine the reserved liquid with the potato starch. Bring to the boil while stirring, cook for approx. 2 mins., then pour into the dish and smooth down. Place cling film directly on top of the mixture, leave to cool. Cover and chill for approx. 6 hrs. Cut the peanut tofu into cubes or slices.
  • Sauce

    Place the soy sauce, mirin and sugar in a pan, bring to the boil while stirring. Leave the sauce to cool, serve with the peanut tofu.

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