japanese/int'l. recipes

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sesame tofu

Name: Sesame Tofu
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: Japanese
Ingredients: 4 tablespoons sesame paste; 3 tablespoons kuzu (arrowroot starch) or potato starch; 300 ml water; suitable amount soy sauce; suitable amount wasabi (Japanese horseradish) (optional)

Serves: 4
Calories: 121 kcal
Total Time: 4 h 15 m
Japanese: Goma-dofu

metric
u.s.

ingredients:

4 tablespoons sesame paste
3 tablespoons kuzu (arrowroot starch)
or potato starch
300 ml water
suitable amount soy sauce
suitable amount wasabi (Japanese horseradish) (optional)

step 1:

Put the sesame paste, kuzu (or potato starch) and water in a pan. Mix very well until dissolved.

step 2:

Keep on mixing while simmering for 7 minutes on extreme low heat.

step 3:

It will gradually become creamy. Remove from heat. Mix for about 3 minutes more to let it cool off a little.

step 4:

Pour into a container about 12 × 12 × 5 cm. Chill for 4 hours in the refrigerator.

step 5:

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.

comment:

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.

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