Food Forum
Vol. 36 No. 3   Autumn 2022




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.


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


  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