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Walnut Tofu

This is a walnut version of the typical sesame tofu.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2

Ingredients

Tofu:
Arrowroot powder 15g
Walnut paste 1.5 tbsp
Dashi stock 130ml
Mirin 1/2 tbsp
Sauce:
Soy sauce 1/2 tsp
Dashi stock 1 tsp

Method

1
Put the arrowroot into a large bowl and add the dashi stock slowly, mixing all the while to avoid lumps
2
Add a small amount of Step 1 into the walnut paste in a smaller bowl. When it becomes thick, return this small bowl into the large bowl.
3
Add the mirin.
4
Empty the contents of the large bowl into a saucepan through a sieve - press the paste through. The heat should be low to medium. It will get sticky at the bottom, so keep mixing until it starts to boil. Cook for 2-3 minutes.
5
Pour the hot contents into a wet plastic tub and allow to cool. Mix the sauce ingredients together in a bowl and pour over the set tofu before serving.

Tips & Note

I used Clearspring Kuzu for the arrowroot.
Don't cool the tub in the fridge otherwise the tofu will get too firm. Also, put a lid on it to prevent the surface drying up. If you use a silicon tub, it's much easier to remove the tofu.
Using unsalted peanut butter instead of walnut paste is also tasty.

Walnut Tofu

This is a walnut version of the typical sesame tofu.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Ingredients

Tofu:
Arrowroot powder 15g
Walnut paste 1.5 tbsp
Dashi stock 130ml
Mirin 1/2 tbsp
Sauce:
Soy sauce 1/2 tsp
Dashi stock 1 tsp
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Walnut Tofu

Recipe ID :1245 Posted on 11 NOV 2015
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Serves 2

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This is a walnut version of the typical sesame tofu.

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Yukiko
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Yukiko
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Ingredients

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15g
1.5 tbsp
130ml
1/2 tbsp
1/2 tsp
1 tsp

Method

1
Put the arrowroot into a large bowl and add the dashi stock slowly, mixing all the while to avoid lumps
2
Add a small amount of Step 1 into the walnut paste in a smaller bowl. When it becomes thick, return this small bowl into the large bowl.
3
Add the mirin.
4
Empty the contents of the large bowl into a saucepan through a sieve - press the paste through. The heat should be low to medium. It will get sticky at the bottom, so keep mixing until it starts to boil. Cook for 2-3 minutes.
5
Pour the hot contents into a wet plastic tub and allow to cool. Mix the sauce ingredients together in a bowl and pour over the set tofu before serving.

Tips & Note

I used Clearspring Kuzu for the arrowroot.
Don't cool the tub in the fridge otherwise the tofu will get too firm. Also, put a lid on it to prevent the surface drying up. If you use a silicon tub, it's much easier to remove the tofu.
Using unsalted peanut butter instead of walnut paste is also tasty.

Category

Japan Hors D'Oeuvres How To... Puddings & Desserts Salads Sauces Vegetarian Nuts Tofu Light Bites Tea Time

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