Jimami Tofu Recipe: How to Make Okinawan Peanut Tofu

Jimami tofu (peanut tofu) with Sweetened Soy Sauce
Jimami tofu (peanut tofu) with Sweetened Soy Sauce

I first had jimami tofu (peanut tofu) when traveling in Mei Prefecture in Japan. Locals invited us over for a delicious breakfast consisting of miso soup, steamed rice, mango, kurobuta sausage, sweet Japanese omelet, pickled plums in honey, jimami tofu, and green tea. The tofu was unlike any other tofu I’ve ever had, bursting with peanut flavor in a sweet, savory sauce. At first, I assumed the sauce gave it the peanut flavor—since tofu usually takes on the flavor of the ingredients it’s paired with. Later, I found out that jimami tofu isn’t actually tofu—since it’s not made with soybeans; rather, it’s made from peanuts! It’s called tofu because it looks and feels like tofu.   

Traditional Japanese Breakfast with Jimami Tofu
Traditional Japanese Breakfast with Jimami Tofu

Jimami tofu is a Okinawan specialty made by soaking raw peanuts in water, straining the peanut milk into a pan, heating the liquid and thickening it with sweet potato starch. You then pour this mixture into a cloth-lined dish and allow it to cool and solidify in the fridge. Once ready, you cut the tofu into individual portions and serve it with a sweetened soy sauce. The resulting dish tastes like a sweet, salty, peanut treat that’s soft and creamy, almost pudding-like in consistency.

In Japan, they typically eat peanut tofu as a dessert. However, I like to serve it as part of a meal. Sometimes I recreate the breakfast I had in Japan, other times I serve it for dinner with cat rice (steamed rice topped with bonita flakes and soy sauce) and sake. Because it’s both sweet and savory, you can serve it anytime and not go wrong.

Jimami Tofu with Cat Rice and Sake
Jimami Tofu with Cat Rice and Sake

How to Make Jimami Tofu (Okinawan Peanut Tofu)

Place the raw peanuts in shallow container. Add the water and let them soak for 24 hours, covered in the fridge.

Raw Peanuts Soaking in Water
Raw Peanuts Soaking in Water
Raw Peanuts Soaked in Water for 24 Hours
Raw Peanuts Soaked in Water for 24 Hours

Pour the peanut and water mixture into a blender and purée until smooth.

Pour the blended mixture into a fine mesh sieve set over a saucepan. Squeeze the contents of the sieve to extract all the liquid.

Straining Peanut Mixture into Saucepan
Straining Peanut Mixture into Saucepan

Add the sweet potato starch to the pan. Bring the liquid to a boil. Reduce heat to medium and continue to cook, stirring frequently, for 2 minutes.

Cooking Peanut Tofu on Stove
Cooking Peanut Tofu on Stove

Pour the contents into a small cloth-lined baking dish (the one I used was 2 litres). Smooth the surface of the tofu and then fold the cloth over the top.

Cooked Jimami Tofu in Cloth-Lined Dish
Cooked Jimami Tofu in Cloth-Lined Dish

Set the dish into a water bath and bring to room temperature. Then transfer the dish into the fridge and chill tofu for 6 hours.

Okinawan Peanut Tofu in Water Bath
Okinawan Peanut Tofu in Water Bath

While the tofu is chilling, make the sauce. Add soy sauce, mirin and sugar to a small saucepan. Bring to a boil. Stir the contents to dissolve the sugar. Once the sugar dissolves, turn off the heat and allow the sauce to cool. 

After 6 hours, unwrap the tofu.

Chilled Jimami Tofu Ready to Serve
Chilled Jimami Tofu Ready to Serve

Slice it into pieces and place them on a serving dish.

Peanut Tofu Sliced Into Individual Portions
Peanut Tofu Sliced Into Individual Portions

Top with the sauce and serve.  

Finished Jimami Tofu Ready to Eat
Finished Jimami Tofu Ready to Eat
Jimami tofu (peanut tofu) with Sweetened Soy Sauce

Jimami Tofu (Peanut Tofu) with Sweetened Soy Sauce

adapted from Benjamin Egli
Jimami tofu is an Okinawan specialty made from peanuts and sweet potato starch.
Cook Time 20 minutes
Resting Time 1 day 6 hours
Total Time 1 day 6 hours 20 minutes
Course Dessert
Cuisine Japanese
Servings 4 people

Equipment

  • shallow container with lid
  • blender
  • fine mesh sieve
  • medium saucepan
  • small baking dish (around 2 litres)
  • clean dishcloth
  • large roasting pan or casserole dish for water bath (big enough for the baking dish to fit inside)     

Ingredients
  

Peanut Tofu

  • 500 grams raw peanuts
  • 1 litre water
  • 125 grams sweet potato starch

Sauce

  • 100 millilitres soy sauce
  • 100 millilitres mirin
  • 100 grams sugar

Instructions
 

Peanut Tofu

  • Place the raw peanuts in shallow container. Add the water and let them soak for 24 hours, covered in the fridge.
  • Pour the peanut and water mixture into a blender and purée until smooth.
  • Pour the blended mixture into a fine mesh sieve set over a saucepan. Squeeze the contents of the sieve to extract all the liquid.
  • Add the sweet potato starch to the pan. Bring the liquid to a boil. Reduce heat to medium and continue to cook, stirring frequently, for 2 minutes.
  • Pour the contents into a small cloth-lined baking dish (the one I used was 2 litres). Smooth the surface of the tofu and then fold the cloth over the top.
  • Set the dish into a water bath and bring to room temperature. Then transfer the dish into the fridge and chill tofu for 6 hours.
  • After 6 hours, unwrap the tofu. Slice it into pieces and place them on a serving dish. Top with the sauce and serve.  

Sauce

  • While the tofu is chilling, make the sauce. Add soy sauce, mirin and sugar to a small saucepan. Bring to a boil. Stir the contents to dissolve the sugar. Once the sugar dissolves, turn off the heat and allow the sauce to cool. 
Keyword jimami tofu, peanut tofu

3 thoughts on “Jimami Tofu Recipe: How to Make Okinawan Peanut Tofu

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