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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
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Sesame Tofu

Recipe ID :814 Posted on 24 JUN 2015
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Serves 6

Cook 30min
views 2,825
printed 152

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.

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Mizue
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Ingredients

Print Ingredients Email Ingredients
5g
450ml
80g
80g
2/3 tsp

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.

Category

Japan Hors D'Oeuvres Puddings & Desserts Vegan Vegetarian Tofu

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