I modified a recipe for tofu topped with maple syrup, which I saw in "Food and Living by Yoko Kishimoto" to create my favourite kuzumochi style treat.

I use silken tofu for this recipe, since I enjoy the silky and smooth texture. You can use firm tofu if you like. Of course, you can leave the tofu as a block rather than cut it into cubes, but the kinako and maple syrup combines better and they look more like kuzumochi in cubes. Recipe by Miyakojika