I recently found this recipe for how to make sesame tofu, also known as goma-doufu. It actually coagulates and develops an edible texture, which is fascinating for anyone with a soy allergy who also happens to love tofu. 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!
How to make sesame tofu (goma doufu)
Follow the steps below and use it for anything you’d use silken tofu for. This has a stronger, more sesame-based taste, but it’s really good in agadashi tofu and other fun Japanese recipes. It would be really good blended up in a veggie dip with a few ingredients!
How to Make Sesame Tofu (Goma-doufu)
- 7 tablespoons (100 grams) sesame seed paste - neri-goma
- 1/3 cup (80 grams) potato starch - katakuri-ko
- 3 1/3 cups (840 milliliter) kelp soup - kobu-dashi
- 1 pinch of salt - shio
- Japanese horseradish paste - wasabi for garnish
- 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.
- When the mixture become thick, turn lower the heat and cook for 15 or 20 minutes, until the mixture become clear and heavy.
- Pour the mixture into a wet gelatin mold, level the surface and let it cool. When cooled, chill in a refrigerator or chilled water.
- When it is chilled, cut in 4 pieces and serve on individual plates. Garnish with wasabi.
This content was originally posted on FearlessFresh.com.