Put the sesame paste, kuzu (or potato starch) and water in a pan. Mix very well until dissolved.
Keep on mixing while simmering for 7 minutes on extreme low heat.
It will gradually become creamy. Remove from heat. Mix for about 3 minutes more to let it cool off a little.
Pour into a container about 12 × 12 × 5 cm. Chill for 4 hours in the refrigerator.
Cut into 4 pieces and place the sesame tofu on four dishes.
Sprinkle the sesame tofu with the wasabi (optional) and pour soy sauce over it.
Sesame tofu is shōjin ryōri (Buddhist Japanese cuisine). Shōjin ryōri is cooked without meat. Yoshino in Nara Prefecture and Kōya-san in Wakayama Prefecture are famous for sesame tofu. Sesame tofu is creamy and delicious.
Japanese foods recipes