Sesame Tofu

People think that in Japan, you eat this dish in restaurants, not at home. here in the UK though, you can buy all the ingredients so let's make it at home.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 6 Cook: 30 min

Ingredients

Kombu kelp 5g
Water 450ml
Tahini 80g
Arrowroot powder 80g
Salt 2/3 tsp

Method

1
Here are the ingredients. You can buy arrowroot in the baking section of the supermarket.
2
Soak the kombu in a pan of water (overnight is fine). Put the pan on medium heat and remove the kombu just before the water starts to boil. Cool down the liquid.
3
Into a bowl, put the tahini and arrowroot powder. Add the liquid (Step 2) and salt and stir well.
4
Pour this back into the pan on a medium heat. As it heats up, it will thicken up from the bottom, so use a wooden spoon to keep stirring it.
5
Turn the heat down low and cook for 15 minutes, stirring all the time. You should be able to scrape the bottom of the pan and see it without the mixture filling in, then it's ready.
6
Pour into a wet plastic tub or container while it's hot. Place the tub in another bigger one of cold water to cool it down until it is hand hot. Place in the fridge.
7
Slice with a knife or scoop out with a wet spoon when serving. You can add wasabi or yuzu pepper or soy sauce if you like.

Tips & Note

Once the mixture is on the heat, you need to be patient and keep mixing it. The arrowroot in the UK is slightly different, resulting in a more sticky texture. If you want to cut into neat squares, it would be better to pour into a metal tin which will make it easier to remove, but you would also need to cook it a bit longer to make it firmer.

Sesame Tofu

People think that in Japan, you eat this dish in restaurants, not at home. here in the UK though, you can buy all the ingredients so let's make it at home.

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 6

Cook: 30 min

Ingredients

Kombu kelp 5g
Water 450ml
Tahini 80g
Arrowroot powder 80g
Salt 2/3 tsp

Sesame Tofu

Recipe ID :814 Posted on 24 JUN 2015

Serves 6

Cook 30min
views 1,449
printed 127

saved 3

People think that in Japan, you eat this dish in restaurants, not at home. here in the UK though, you can buy all the ingredients so let's make it at home.

Share

Ingredients

Method

Cook
30min
1
Here are the ingredients. You can buy arrowroot in the baking section of the supermarket.
2
Soak the kombu in a pan of water (overnight is fine). Put the pan on medium heat and remove the kombu just before the water starts to boil. Cool down the liquid.
3
Into a bowl, put the tahini and arrowroot powder. Add the liquid (Step 2) and salt and stir well.
4
Pour this back into the pan on a medium heat. As it heats up, it will thicken up from the bottom, so use a wooden spoon to keep stirring it.
5
Turn the heat down low and cook for 15 minutes, stirring all the time. You should be able to scrape the bottom of the pan and see it without the mixture filling in, then it's ready.
6
Pour into a wet plastic tub or container while it's hot. Place the tub in another bigger one of cold water to cool it down until it is hand hot. Place in the fridge.
7
Slice with a knife or scoop out with a wet spoon when serving. You can add wasabi or yuzu pepper or soy sauce if you like.

Tips & Note

Once the mixture is on the heat, you need to be patient and keep mixing it. The arrowroot in the UK is slightly different, resulting in a more sticky texture. If you want to cut into neat squares, it would be better to pour into a metal tin which will make it easier to remove, but you would also need to cook it a bit longer to make it firmer.

PRO
Mizue
I’ve got 173 recipes!

MIZUE
Step into my kitchen!
Your party guests will love this finger food.
Cauliflower, Leek, Garlic, Potato, Olive oil, Stilton cheese, Chives
PRO
Quinoa is a very healthy and highly nutritious grain from South America. Enjoy its wholesome texture.
Quinoa, Green beans, Cherry tomatoes, Lemon, Extra virgin olive oil, Salt & pepper
PRO
Tastes and looks fantastic!
Celeriac, Oranges, Vegetable stock (Kallo cube), Salt, Water, Smoked salmon, Dill, Rocket, Black pepper
PRO
A marriage made in heaven and a lovely traditional dish for entertaining.
Stewing beef, Onions, Brown mushrooms, Smoked bacon, Guinness, Flour, Unsalted butter, Red wine, Thyme, Bay leaves, Tomato puree, Worcester sauce, Beef stock cube, Salt, Salt & pepper for seasoning the beef, Pastry, Egg
PRO
Simple but a really fashionable dessert.
Strawberries, Caster sugar, Double cream, Meringue
PRO
It's a simple basic brownie with the flavour of Scotch Whisky. It looks really tasty and is so easy to make.
Chocolate (70% cocoa), Butter (unsalted), Eggs (medium), Caster sugar, Scotch Whisky, Plain flour
PRO

Similar Recipe

A very light and elegant dish.
Seabass fillets, Tofu, Pakchoi, Oyster sauce, Soy sauce, Sesame oil, Sugar
yhiranuma
PRO
Peel the aubergine and get a beautiful jade colour by washing immediately under cold running water.
Tofu (firm), Aubergines , Flour, Mooli (grated), Ginger (grated), Spring onions, Noodle broth (concentrated)
Season lightly to start with, adding a little more at a time, then the finished dish will be just right!
Freeze dried tofu (koya tofu), Water, Dashi stock granules, Dried shiitake mushrooms, Shiitake mushroom juice, Sugar, Mirin, Soy sauce, Carrot (medium), Green beans
Use the water from boiling red cabbage to make acid, alkali & neutral strains to get 3 different colours of tofu.
Red cabbage, Bicarbonate of soda, Tofu, Lemon juice
Tobuchan
HOME
A most delicious combination of tofu and teriyaki but with added green laver.
Tofu (firm or soft), Potato starch, Vegetable oil, Butter, Soy sauce, Sake or white wine, Mirin, Sugar, Green laver
Sweet and salty - everyone will love this taste! So easy to make for a home party too.
Tofu (medium firm), Potato starch, Vegetable oil, Butter, Soy sauce, Sake, Mirin, Granulated sugar, Spring onion
KitchenCIB
HOME

All New Recipes