Jiimamii Dofu (peanut tofu)

Jiimamii Dofu (peanut tofu)

Total: 30 hr 20 Min. | Active: 20 Min.
vegan, lactose-free
Nutritional value / people: 277 kcal
, Carbohydrate: 66 g
, Protein: 2 g

Tofu made from soya beans is well known and can be bought in supermarkets everywhere. But not everyone knows that you can make tofu yourself at home using peanuts. This recipe is a speciality of Okinawa.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To soften the peanuts

500 g unsalted peanuts
1 litre water

Peanut tofu

125 g potato starch


1 dl soy sauce
1 dl mirin (rice wine)
100 g sugar
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One shallow baking dish (approx. 2 l), rinsed with cold water

How it's done

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To soften the peanuts

Mix the peanuts and water in a bowl, cover and leave to soften in the fridge for approx. 24 hrs.

Peanut tofu

Puree the peanuts with the peanut water, pour the mixture through a sieve lined with a cheesecloth, squeeze out all the liquid. In a pan, combine the reserved liquid with the potato starch. Bring to the boil while stirring, cook for approx. 2 mins., then pour into the dish and smooth down. Place cling film directly on top of the mixture, leave to cool. Cover and chill for approx. 6 hrs. Cut the peanut tofu into cubes or slices.


Place the soy sauce, mirin and sugar in a pan, bring to the boil while stirring. Leave the sauce to cool, serve with the peanut tofu.

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