In a bowl, mix Tofu and Mochiko well with hand. The dough should be not too loose nor too firm (about the firmness of an earlobe).

Scoop out heaping teaspoons and roll into balls.

Boil water in a large pot, and cook the dough balls until they float. Once they float in the boiling water, cook 2-3 minutes longer, then remove from the water using a mesh strainer (or ladle) and place onto a plate lined with a paper towel.

Serve Dango with Anko if you like.