Peanuts Tofu ｜ Our Regional Cuisines

1. Grind the peanuts into a smooth paste using a food processor or mortar and pestle until it becomes a smooth, creamy consistency.

2. Strain the mixture through a sieve or cheesecloth, gradually adding a small amount of water while stirring, until the pulp becomes dry and crumbly.

3. Add kudzu powder, sugar, and salt to the strained liquid from step 2, then heat it over high heat.

4. Once the edges have started to firm up, reduce the heat to medium and knead the mixture for about 1 hour, stirring well from the bottom of the pot with a spatula or similar tool.

5. Quickly pour the mixture into a lightly oiled or dampened mold and cool until firm, 5 to 6 hours. Do not put it in refrigerator. (The tofu on the bottom and sides of the pan should not be included to ensure a clean look.)

6. Create the "miso sauce." Mix miso and sugar, then heat the mixture. Gradually add sake while kneading. Once well-mixed, add water and mirin, and continue kneading.

7. Finally, add grated yuzu peel and ginger juice to the mixture. Adjust the sugar according to your taste.

8. Pour the "miso sauce" from step 7 over the mixture, and it's ready.