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
- Combine the dashi stock and gelatin powder in a small saucepan and mix well. Allow to stand for about 5 minutes.
- 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.
- 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.
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).
- 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.
- 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