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.
