This recipe for silken tofu kinako mochi requires no draining and only four ingredients, and can be easily made in the microwave. Simply mash the silken tofu with a whisk, mix in kinako and potato starch, and heat twice in the microwave. After it cools, coat it with a mixture of kinako, sugar, and salt, and roll it into bite-sized balls. The result is a chewy texture with no tofu taste at all, a healthy yet satisfying Japanese sweet. Applying oil to your hands before rolling will prevent sticking and make the process easier.