- Serves: 4
- Calories: 125 kcal
- Total Time: 1 d 4 h 15 m
- Prep: 1 d
- Cook: 4 h 15 m
- Japanese: Gīmamī-dofu
- 170 g groundnuts (raw peanuts)
- 2 tablespoons sweet potato starch, kuzu
- (arrowroot starch) or potato starch
- 660 ml water
Pour 480 ml of water into a bowl. Add the groundnuts and soak for 24 hours.
Drain and strip the skins from the groundnuts.
Place the groundnuts and 180 ml of the water in a mixer, and mix for about a couple of minutes.
Put the groundnuts mixture in gauze and squeeze. Groundnut milk and curds are produced.
Put the groundnut milk, kuzu (or one of the potato starches) in a pan. Mix very well until dissolved.
Keep on mixing while simmering for 5 minutes on extreme low heat.
It will gradually become creamy. Remove from heat. Mix for about 3 minutes more to let it cool off a little.
Pour into a container about 10 × 10 × 5 cm. Chill for 4 hours in the refrigerator.
Cut into 4 pieces and place the groundnut tofu on four dishes.
If you like, pour one of the sauces over the tofu. When using Sauce #2, mix the soy sauce, bonito soup stock (or water) and sugar in a small bowl.
Gīmamī means groundnut in the Okinawa dialect. This dish is creamy and the flavor is just like “Sesame Tofu.” Sweet potato starch is used in almost all groundnut tofu sold in Okinawa. Okinawa Prefecture contains many small islands and, being located about 645 km from the mainland, is the most southwest of prefectures in Japan.
Japanese foods recipes