Food Forum
Vol. 36 No. 3   Autumn 2022

MORE ABOUT JAPANESE COOKING

TRADITIONAL RECIPE

SESAME TOFU

Authentic sesame tofu is made using sesame seeds and kuzu starch. This alternative version combines sesame paste, gelatin and soy milk to create a healthy and simple dish easily made at home.

Ingredients

Serves 6

92 kcal Protein 5.7 g Fat 6.1 g (per serving)

  • 120 ml / 1/2 C dashi stock
  • 7 g / 1 T gelatin powder
  • 360 ml / 1 ½ C soy milk
  • 3 T white sesame paste
  • 2 t Kikkoman Soy Sauce
Dashi soy sauce
  • 2 T dashi stock
  • 1 T Kikkoman Soy Sauce
  • Wasabi paste to taste

Directions

  1. Combine the dashi stock and gelatin powder in a small saucepan and mix well. Allow to stand for about 5 minutes.
  2. Warm the soy milk in a saucepan over medium heat. Remove from heat just before boiling. Place the white sesame paste in a bowl and gradually pour the warmed soy milk over it while stirring; add 2 t soy sauce and blend well until the texture is completely smooth.
  3. Warm the saucepan with the dashi-gelatin from Step 1 over medium-low heat and stir until the gelatin is completely dissolved. Pour the liquid gelatin into the bowl of sesame-soy milk and stir until well blended.
  4. Moisten the inside of a mold* with water. Pour the mixture into the mold. Allow to cool down, then refrigerate for 1 to 2 hours until set (see photo).
  5. After the sesame tofu has set, run a knife around the sides of the mold to loosen and remove the tofu. Cut it into 6 pieces and serve in individual shallow bowls.
  6. Combine the ingredients for the dashi soy sauce. Pour a little around the bottom of each serving of sesame tofu and garnish on top with a small dab of wasabi.

* This recipe uses a typical Japanese-style square mold about 12 x 14 × 4 cm (5 x 5.5 x 1.5 in.).
The mold size can be flexible, as long as it can hold about 600 ml / 2 ½ C of liquid; 6 ramekins
or small individual cups may also be used.

Recipe by Kikkoman Corporation

1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml