When is tofu not tofu? When it’s goma dofu! Tofu is usually made from soy beans, but this tasty alternative is made from sesame and kudzu. A traditional shojin ryori Buddhist dish, Sesame Tofu is vegan and gluten-free.
Sesame Tofu can be enjoyed in similar ways to ordinary tofu, such as Hiyayakko Chilled Tofu and is fantastic in Miso Soup. If you’re not a tofu fan, try Sesame Tofu and we’re sure you’ll change your mind!
Place the kuzu flour in a bowl, add the konbu dashi, sesame paste and salt, then mix well with a whisk until all the lumps disappear.
Pour the mixture into a pan, stirring continuously. While stirring, turn on the heat to low-medium. As the mixture begins to warm up, it will gradually get gooier and gooier. It should take about 10-15 minutes to thicken, when it dollops thickly off the spoon it should be ready.
Dampen your mould and pour in the mixture. If you don’t have anything suitable to hand, you can always use a little cling film tied tightly with a rubber band, just make sure it’s water tight.
Bang the mould a couple of times to release any trapped air bubbles, then cover with a damp cloth. Place your mould or cling film blob in a container of chilled water to cool down.
When the mixture has cooled to room temperature, put it in the fridge to set. This should take about 2 hours, then your sesame tofu will be ready to slice up and serve! Enjoy with a little dab of wasabi or splash of soy sauce.
• If you can’t get your hands on Japanese nerigoma sesame paste, you can use tahini or grind your own using a suribachi. If you’ve decided to make your own, lightly toast the sesame in a frying pan first before grinding. Also be warned it might take a while, so you’ll want to get unsuspecting friends, family and passers-by to lend a hand too!