I recently found this recipe for sesame tofu. The picture below makes me believe that it will actually coagulate and develop an edible texture, though I haven’t tried it yet. I’ll give it a shot one of these days, but I thought I would post it immediately for those of you with soy allergies. Enjoy, and let me know how it turns out if you decide to give it a whirl!
Sesame Curd (Goma-doufu)
100g (7 Tbl) sesame seed paste – neri-goma
80g (1/3 cup) potato starch – katakuri-ko
800cc (3 – 1/3 cups) kelp soup – kobu-dashi
a pinch of salt – shio
Japanese horseradish paste – wasabi
1. Mix potato starch and some water and knead. Add the sesame seeds paste, starch mixture and salt to kelp soup and mix well. Cook over medium heat, stirring constantly. Pay careful attention to avoid burning.
2. When the mixture become thick, turn lower the heat and cook for 15 or 20 minutes, until the mixture become clear and heavy.
3. Pour the mixture into a wet gelatin mold, level the surface and let it cool. When cooled, chill in a refrigerator or chilled water.
4. When it is chilled, cut in 4 pieces and serve on individual plates. Garnish with wasabi.
Serves 4
