Samurai Archives Japanese History Podcast

Thanks for your talk.
Travis asked about a jimame 地豆　(Okinawan jiimami) tofu recipe.

From my battered copy of Shurtleff & Aoyagi, The Book of Tofu (1975)

Peanut Tofu
1/2 cup peanuts or 1/4 cup peanut butter
2 1/2 cup water [note: 1 US cup = 240 cc]
5 1/2 tablespoons kuzu [a high-class starch made from the root of the kudzu (fromくづ) plant, a plant well known to many in the SE of the US!], or 7 tablespoons arrowroot or cornstarch
1/4 to 1/2 teaspoon salt; or 2 to 4 tablespoons honey or natural sugar [1 tablespoon = 15 cc; 1 teaspoon = 5 cc]

(this is my summary)
Blend peanuts and 1 c. water for about 2 minutes, add kuzu and 1/2 c water and puree 30 seconds more. (If using peanut butter, it can be mixed with a spoon.) Heat in small saucepan, stirring, and when mixture begins to thicken reduce to low heat and cook stirring for about 12 minutes or more. Pour into flat-bottomed mold. Partially immerse mold in cold water, and when cool, refrigerate until firm.
Serve with toppings.

This seems to have been derived from the high-class semame tofu (goma-dofu), which can be made using, instead of peanuts, 6 tablespoons of roasted sesame seeds, well blended and strained.

I cook with tofu a lot. I often blend (good) tofu with cornstarch, water, and flavorings (salt, lemon juice, etc.) and cook till thick to get a white-sauce-type sauce. Much less caloric than normal white sauce!