Rice Flour Tofu Bread
米粉お豆腐パン · Komeko Otofu Pan
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
These little tofu breads are one of our preschool snack-time favorites: silken tofu takes the place of eggs and milk, and rice flour stands in for wheat. The tofu keeps them soft and moist inside, with a gentle sweetness that suits small appetites. Whisk, shape, bake - there is no kneading or rising to wait for, so they come together quickly. A spoonful of strawberry jam on the side (or tucked inside) is all they need.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 39 gsilken tofu
- 39 grice flour
Seasonings
- 3.9 gsugar
- 3.9 gvegetable oil
- 1.4 gbaking powder
- 6 gstrawberry jam
Directions
- 1
Whisk the tofu until smooth, then add the sugar and oil and mix well.
- 2
Add the rice flour and baking powder and bring the dough together with a rubber spatula. Divide into equal portions and roll into balls.
- 3
Arrange on a baking sheet lined with parchment paper and bake in an oven preheated to 180°C (350°F) for about 15 minutes.
- 4
Plate and serve with the jam alongside (or sandwich it inside).
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 228 kcal | 456 kcal | 228 kcal |
| Protein | 4.5 g | 9 g | 4.5 g |
| Fat | 5.6 g | 11.1 g | 5.6 g |
| Carbohydrates | 40.8 g | 81.6 g | 40.8 g |
| Fiber | 0.8 g | 1.5 g | 0.8 g |
| Salt equivalent | 0.3 g | 0.6 g | 0.3 g |
| Calcium | 66 mg | 132 mg | 66 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Potassium | 133.5 mg | 267 mg | 133.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 228 kcal | 4.5 g | 5.6 g | 40.8 g | 0.8 g | 0.3 g | 66 mg | 0.5 mg | 133.5 mg |
| 1 adult serving | 456 kcal | 9 g | 11.1 g | 81.6 g | 1.5 g | 0.6 g | 132 mg | 0.9 mg | 267 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
