Make the tofu dough

• Blend the silken tofu with the sweetener until completely smooth.
• Add the glutinous rice flour and warm water and mix into a soft, non-sticky dough.

Divide and color the dough

• Split the dough into three equal portions.
• Leave one plain, knead the matcha powder into the second and the strawberry powder into the third until evenly colored.

Shape the dango balls

• Roll each portion into small equal balls.
• Keep the balls covered so they do not dry out.

Boil the dango

• Bring a saucepan of water to a gentle boil.
• Drop in the balls and cook until they float, then simmer a little longer.
• Transfer to a bowl of cold water to cool and drain.

Skewer and serve

• Thread three balls of different colors onto each skewer.
• Serve at room temperature.