Add tofu to a pot and mix well until smooth.

Add the remaining Warabi Mochi ingredients and mix well.

Heat over medium heat, stirring constantly. Once the mixture becomes sticky, reduce to low heat and cook until it reaches a mochi-like consistency.

Pour the mixture into a 14cm x 14cm x 5cm container. Flatten the surface with a water-dipped spoon, cover with plastic wrap, and let it cool. Refrigerate for about 1 hour.

Cut into bite-sized pieces.

Mix the Kinako Coating ingredients in a bowl.

Coat the mochi pieces in the Kinako mixture.