Jimami Tofu ｜ Our Regional Cuisines

1. Soak raw peanuts in warm water and peel off the skin.

2. Put the peanuts and half of the water (1 and 1／2 cups) in a blender and mix until smooth. Wrap the mixture in a dishcloth and squeeze the juice out into a bowl. Use the remaining water and mix it with the potato kudzu. Strain this mixture.

3. Pour the peanut juice in a pan and cook over a stove. When the juice comes to a boil and the aroma of the peanut is gone, add the “nmukuji” water (a mixture of potato kudzu and water) to the pot and mix well with a wooden pestle. When the mixture starts to become hard, lower the flame of the stove. Continue mixing until the hard mixture becomes soft again.

4. Mix for about 30 minutes using a wooden pestle. When the milky white mixture becomes sticky and can be lifted with the pestle, turn off the heat.

5. Pour the mixture into a dampened rectangular mold. Cool the tofu by placing the mold into some water and wait until it becomes hard.

6. Combine the ingredients for the sauce.

7. Once the tofu becomes hard, cut into smaller square pieces to eat. Pour the sauce around the sides of the tofu and not directly onto it. Put some grated ginger on the top of the tofu.