3-Ingredient Tofu Pull-Apart Bread

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Hi everyone! After a lot of trial and error, I’ve finally perfected the recipe for “Crispy on the outside, Mochi-Mochi on the inside” Tofu Rice Bread.

It’s gluten-free, wheat-free, and requires no oven. You can make professional-quality bread using just a single frying pan! To be honest, I recently failed a batch because I used dry yeast without enough water and it didn’t rise at all (oops!). But hey, I learned the secret to making it perfectly fluffy, and I’m sharing it all with you today!

3-Ingredient Tofu Pull-Apart Bread

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Ingredients
  

  • Ingredients The Golden Ratio
  • Silken Tofu: 210g Whisk it until completely smooth—this is key!
  • Rice Flour For Bread: 200g (I recommend “Mizuhochikara” or any fine-particle rice flour)
  • Leavening Agent: Choose one of the two patterns below:
  • A: Baking Powder BP 4g (For the “I need it now” crowd)
  • B: Dry Yeast 3g For the “Authentic & Fluffy” crowd

Instructions
 

  • Step-by-Step Instructions
  • Smooth the Tofu
  • Place the tofu in a bowl and whisk until it’s creamy and smooth. No lumps allowed!
  • Mix in the Magic
  • For BP Version: Add the rice flour and baking powder directly to the tofu and mix.
  • For Yeast Version: Add the warm water (50-80ml) to the tofu first, stir in the yeast to dissolve it, then add the rice flour.※Important: Adjust the water until the dough feels as soft as a “baby’s earlobe.”
  • Shape
  • Divide the dough and roll them into small balls. Arrange them in the pan to create a “pull-apart” (Chigiri-pan) shape.
  • Cook (& Proof)
  • BP Version: Start cooking immediately on low heat.
  • Yeast Version: Warm the pan on low for just 10 seconds, turn off the heat, cover with a lid, and let it rest for 40 minutes. It should grow about 1.5x in size!
  • The Finish
  • Cook on Low Heat for 10 minutes, flip it over, and cook for another 8 minutes. Keep the lid on to trap the steam!
Tried this recipe?Let us know how it was!

Baking is actually super simple as long as you follow the steps and get the measurements right!

The secret to success is having a reliable scale and a solid recipe. This OXO scale is a lifesaver—it’s precise and so easy to use. I highly recommend it for your healthy baking journey!

🕒 Choose Your Style

Pick the pattern that fits your mood and schedule!

【Pattern A】 Ready in 15 Mins! (Baking Powder Version)

Perfect for when you want a quick snack. It has a simple, rustic sweetness like toasted mochi.

  • Extra Water: Not needed.
  • Wait Time: 0 minutes! Just mix and cook.

【Pattern B】 Ultimate Fluffy Texture (Yeast Version)

Perfect for when you want that authentic bread aroma and “pull-apart” elasticity.

  • Extra Liquid:50ml – 80ml Warm Water (approx. 95-104°F / 35-40°C)
    • Pro-Tip: Yeast needs “free water” to wake up and start working!
  • Wait Time: 40 minutes (Slow proofing makes it incredibly airy).

🍯 The “Heavenly” Way to Eat: Anko Butter

Once you have your piping hot bread, top it with a generous amount of Anko (Sweet Red Bean Paste) and Butter. One bite and you’ll be in heaven. It’s gluten-free and healthy, yet the satisfaction level is off the charts! It also pairs perfectly with your favorite fruit jams or honey.

💡 Final Pro-Tip: Avoid the “No-Rise” Trap

If your bread isn’t fluffing up, it’s likely thirsty! Different rice flour brands absorb water differently. Don’t be afraid to add a little extra water—“if it feels a bit too soft, it’s probably perfect” is the secret to a fluffy rise.

Go find your favorite “Mochi-Mochi” texture and let me know how it goes!

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