Black Sesame Tofu Recipe
A Silken Delicacy with a Nutty Heart. In the diverse tapestry of Japanese cuisine, Black Sesame Tofu emerges as a dish that marries the subtle, creamy texture of tofu with the rich, earthy tones of black sesame. Its origins, while not ancient, are steeped in the Japanese tradition of innovation and respect for ingredients.
- Cuisine: Japanese
Ingredients
Units
Scale
- 600ml konbu dashi, alternatively water
- 60 grams nerigoma (black sesame paste); alternatively white sesame paste
- 50 grams kuzuko, arrowroot starch
Instructions
- Prepare your konbu dashi and set aside.
- Measure out the kuzuko and combine with 2/3 of the dashi using an immersion blender or regular blender.
- Once there are no clumps, add all the sesame paste and blend again, once evenly blended add the remaining dashi, blend one more time and transfer to a small saucepan.
- Cook on medium low heat stirring constantly. As the mixture begins to thicken, if you don’t stir constantly you’ll end up with clumps. You may be able to fix with an immersion blender, but might be more difficult if you’re using a regular blender… so tend to it closely!
- After cooking for about 15 minutes, remove from heat and pour into ramekins, or large heatproof container.
- Allow to cool then chill in the refrigerator to set, at least 2 hours.
- Top with wasabi and soy sauce!
Find it online: https://www.alldayieat.com/recipe/black-sesame-tofu-recipe/