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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!
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