Soymilk Sesame Tofu

Delicate flavor and texture, based on the “goma dofu” dish popular in Japan

Cooking time

20min+

Calories

95kcal

Sodium

200mg

Nutrition facts are for one serving.
Ingredients for one 11 x 14.5 x 4.5 cm (4.3 x 5.7 x 1.8 in.) stainless steel mold.
Time to cool and harden kanten not included in the cooking time.

Ingredients(Servings: 4)

Directions

Place cold kombu broth and kanten into a pot, heat while stirring with a whisk.
Once boiling turn off the heat, add and mix in the sesame paste, light color soy sauce and soymilk.
Turn the heat on, heat while stirring and then turn off the heat just before the mixture starts to boil (do not bring to a boil).
Place the pot bottom (3) over cold water and mix with a wooden rice paddle (or flat wooden spoon) to cool.
Once the mixture begins to harden, give one final stir then pour into a stainless steel mold (can be replaced with a deep pan or tray) pre-wettened with water.
Place the mold in cold water to cool, then place into a refrigerator for 30 to 60 minutes to further cool and harden.
Cut the cucumber into thin rounds and then massage with the salt to soften and draw out excess moisture.
Remove (6) from the mold and divide into equal portions. Lay the shiso leaves flat onto a plate, place tofu portions on top, add a dab of wasabi and garnish with (7).

Cooking Basics

Dashi - how to make from kombu

Ingredients (for 880 ml / 27 fl. oz. of dashi)

Kombu/kelp: 15 - 20 g (0.5 - 0.7 oz.)

Water: 1000 ml (33.8 fl. oz.)

Directions

Soak the kombu in water and let sit for 30 minutes, then heat over medium heat. When the water comes to a boil, lower the heat and allow to simmer for 7 to 8 minutes.

Cucumbers - thin rounds