tofu dango from On A Stick by Matt Armendariz

by Kristina Sloggett

in appetizers,Books,cookbook review,Gluten Free,snacks,Vegan

Recently I was sent a copy of Matt Armendariz’s newest project, a stunning book called On A Stick – 80 Party Perfect Recipes. This I think many will agree that many foods are better and more fun when served on a stick!

Matt is the renowned talent behind Matt Bites, one of those fabulous blogs I just get lost in. A highly skilled photographer, Matt also teaches food photography and styling workshops – I have coveted those workshops for a while now, and hope to take one someday.

Each and every recipe in this book is mouthwatering and beautifully photographed, with varying foods to please every palate. I have tabs on more than half of the pages already, marking recipes I want to make.

From savory snacks including Korean Pork Belly Skewers, Fried Pickles and Spaghetti (yes, on a stick!) to scrumptious sweets like Cinnamon Rolls, Pineapple Funnels and Sweet and Sour Lollies, there are more than enough creative ideas for parties all summer long. Want to come over for a pool party?

For this review post, I chose Tofu Dango, a Japanese dumpling. I made both his sweet and savory recipes and they were equally delicious.

Sweet Tofu Dango

Serves four

12 cocktail picks

Sesame Sugar

1/2 cup black sesame seeds, crushed
1/4 cup sugar

Sweet Soy Sauce

2/3 cup sugar
1 cup low-sodium soy sauce
1 cinnamon stick
2 star anise


1 1/2 cups flour
8 ounces silken tofu

Make the sesame sugar: combine crushed sesame seeds and 1/4 cup of the sugar in a small bowl, set aside.

Make the sweet soy sauce: stir soy sauce, the remaining 2/3 cup sugar, cinnamon and star anise in a small saucepan over medium heat; stirring occasionally, simmer about 20 minutes to reduce by one-third. Remove from heat and let cool; discard cinnamon stick and star anise.

Mix rice flour and tofu in a medium bowl, kneading until a smooth dough forms. If dough is dry, add water, a tablespoon at a time.

Bring a medium pot of water to boil. Roll dough into 1-inch balls (you should have about 12 balls). Carefully place balls a few at a time into the pot and boil 5 to 7 minutes, or until cooked through.

Roll half the cooked balls in sesame seed mixture and drizzle the other half with the sweet soy sauce. Serve with cocktail picks.

While this is a multi step recipe that takes more time, it comes together very easily, and we loved these! They would be easily adaptable to other flavors, and I will definitely be making these again. Right after I make those Pineapple Funnels.

With irresistible recipes and gorgeous full color photos, to me this book is an art piece! It is also a functional piece – a cookbook that will have a permanent place in my kitchen, getting much use.

As Matt says: Eating food on a stick is fun, festive, and just plain delicious!

What is your favorite food on a stick?

While I received this book from the publisher, I am not compensated for positive reviews. Recipe reprinted with permission from Quirk Books.

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