Home Made Sesame Tofu

I tried to recreate a delicious sesame tofu I had at home in Kyoto, all you specially need is arrowroot.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)
Serves 4

Ingredients

Arrowroot powder 40g
Crushed sesame seeds 80g
Kombu powder (or teabag) 1/2 tsp
Or dashi kombu 5cm
Water 400ml
Wasabi as you like
Dashi soy sauce as you like

Method

1
Put the arrowroot, crushed sesame seeds and kombu into a pan and mix well.
2
To avoid lumps, add the water a bit at a time and mix well. Put on medium heat and keep stirring with a whisk until it becomes very sticky.
3
When it reaches a slow dripping consistency, it's ready. Prepare a tray by lightly dabbing with water. Pour the mixture into the tray and allow to cool before putting in the fridge.
4
When it becomes firm, remove from the tray and cut into the required number of squares. Put a little wasabi on top and drizzle over some soy sauce.
5
If it doesn't firm up, you can still serve it looser in a small glass bowl.

Tips & Note

Home Made Sesame Tofu

I tried to recreate a delicious sesame tofu I had at home in Kyoto, all you specially need is arrowroot.

Recipe By: midnight kitchen (https://cookbuzz.com/kitchen/111)

Serves 4

Ingredients

Arrowroot powder 40g
Crushed sesame seeds 80g
Kombu powder (or teabag) 1/2 tsp
Or dashi kombu 5cm
Water 400ml
Wasabi as you like
Dashi soy sauce as you like

Home Made Sesame Tofu

Recipe ID :1158 Posted on 23 SEP 2015

Serves 4

views 4,991
printed 132

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I tried to recreate a delicious sesame tofu I had at home in Kyoto, all you specially need is arrowroot.

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Ingredients

Print Ingredients Email Ingredients
40g
80g
1/2 tsp
5cm
400ml
as you like
as you like

Method

1
Put the arrowroot, crushed sesame seeds and kombu into a pan and mix well.
2
To avoid lumps, add the water a bit at a time and mix well. Put on medium heat and keep stirring with a whisk until it becomes very sticky.
3
When it reaches a slow dripping consistency, it's ready. Prepare a tray by lightly dabbing with water. Pour the mixture into the tray and allow to cool before putting in the fridge.
4
When it becomes firm, remove from the tray and cut into the required number of squares. Put a little wasabi on top and drizzle over some soy sauce.
5
If it doesn't firm up, you can still serve it looser in a small glass bowl.
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