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Japan · Dessert

Tofu Dango

35 min
180 kcal
6 servings

By eatmundo · July 12, 2026

Tofu Dango🇯🇵

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Glutinous dumpling20 recipes from 11 countries

A lighter, healthier take on traditional rice dumplings. The inclusion of tofu ensures the dango remains incredibly soft, even when cooled.

According to eatmundo's ingredient comparison, the closest dish to Tofu Dango from another cuisine is Coconut Glutinous Rice Cake (China): the two share 44% of their ingredients.

Ingredients

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Adapt this recipe:
6 servings

How to Make It

  • 1

    In a large bowl, mix 200g of glutinous rice flour with 150g of silken tofu using your hands.

  • 2

    Knead the mixture for 5 minutes until it feels like a soft earlobe; add a splash of water if too dry.

  • 3

    Roll the dough into small, uniform balls about 2cm in diameter.

  • 4

    Bring a large pot of water to a boil and drop the balls in carefully.

  • 5

    Cook for 4-5 minutes, waiting until they float to the surface, then boil for 1 more minute.

  • 6

    Use a slotted spoon to transfer the dango immediately into an ice-water bath for 3 minutes.

  • 7

    Make the sauce: in a small pan, simmer 30ml soy sauce, 50g sugar, 1 tbsp mirin and 30ml water until the sugar dissolves, then stir in 1 tsp potato starch mixed with a little cold water and cook for another minute until thick and glossy.

  • 8

    Skewer three balls per stick and glaze generously with the warm sauce.

Frequently Asked Questions

What is Tofu Dango?

Tofu Dango is a Japanese dessert consisting of chewy dumplings made from a blend of tofu and glutinous rice flour. These dumplings are typically served on skewers glazed with a sweet soy sauce-based syrup and are enjoyed as a traditional snack.

What type of tofu is best for making these dango?

Silken tofu is recommended because its high water content and smooth texture allow it to bind easily with the glutinous rice flour.

How do I know when the dango are fully cooked?

The dango float to the surface of the boiling water after about 4 to 5 minutes; boil them for 1 more minute and they are ready.

Can I replace the glutinous rice flour with regular flour?

No, you must use glutinous rice flour (mochiko) to achieve the signature chewy, elastic texture characteristic of dango.

How can I prevent the dango from becoming too tough?

Knead the dough for 5 minutes until it feels like a soft earlobe, and add a splash of water if it is too dry, to keep the balls soft and pillowy.

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