The recipe for “Okinawan Peanut Tofu” in the @water’s Gourmet Research Institute was referenced, and the unit of measurement was changed from “cup” to the more palatable “g”, and the sauce was made differently.
For more recipes and tips on how to make it, please visit WeChat’s public number “Cup of Tea Flowing Year”.
dark soy sauce
How to Make Peanut Tofu
Soak the dry peanuts in cold water (in addition to the portion) overnight.
Remove the red skin from the outside of the peanuts, leaving the white peanuts.
Add 180g of drinking water to the peanuts and use a handheld mixer to make peanut butter (beat as finely as possible).
Strain the peanut milk through a gauze cloth, as you would for making soy milk, and leave the strained peanut milk to be used and the peanut residue to be discarded.
Stir the tapioca starch with the remaining 180g of drinking water, mix with the filtered peanut butter, add 3g of sugar and heat over low heat until it becomes a thick semi-solid state.
Pour 5 into a container, cool naturally and store sealed in the refrigerator.
Juice, Sriracha soy sauce, sugar mixed and microwaved until the sugar is completely melted (30 seconds – 1 minute or so), the sauce is ready to be eaten and poured over the peanut tofu.
You don’t need a lot of sauce when you eat it, just pour a little so that every bite of peanut tofu can be covered with a little bit of sauce. It’s delicious without the sauce, but the single peanut flavor can be monotonous.