groundnuts tofu

• metric
• u.s.

ingredients:

• 170 g groundnuts (raw peanuts)
• 2 tablespoons sweet potato starch, kuzu
• (arrowroot starch) or potato starch
• 660 ml water

two types of sauces (optional):

Sauce #1
• 2 tablespoons soy sauce

Sauce #2
• 1 tablespoon soy sauce
• 1 tablespoon cold bonito soup stock or water
• 1 tablespoon sugar

step 1:

Pour 480 ml of water into a bowl. Add the groundnuts and soak for 24 hours.

step 2:

Drain and strip the skins from the groundnuts.

step 3:

Place the groundnuts and 180 ml of the water in a mixer, and mix for about a couple of minutes.

step 4:

Put the groundnuts mixture in gauze and squeeze. Groundnut milk and curds are produced.

step 5:

Put the groundnut milk, kuzu (or one of the potato starches) in a pan. Mix very well until dissolved.

step 6:

Keep on mixing while simmering for 5 minutes on extreme low heat.

step 7:

It will gradually become creamy. Remove from heat. Mix for about 3 minutes more to let it cool off a little.

step 8:

Pour into a container about 10 × 10 × 5 cm. Chill for 4 hours in the refrigerator.

step 9:

Cut into 4 pieces and place the groundnut tofu on four dishes.