Soak peanuts in lukewarm water for 4 hours. Remove the skins.

Blend peanuts with 300cc of water until smooth. Strain through a cloth to extract peanut milk.

Mix kudzu starch with 300cc of water in a pot until dissolved. Add peanut milk and remaining tofu ingredients. Heat on medium, stirring until thickened.

Reduce heat to low and stir for 20 minutes until the mixture pulls away from the pot bottom. Pour into molds and cool to room temperature.

Refrigerate for 2 hours. Cut into pieces using a wet knife.

Mix sauce ingredients in a microwave-safe container and heat for 30 seconds at 600W.