Sesame Tofu (Gomadofu)
Enjoy the smooth and creamy texture and let the sesame flavor burst in your mouth.
Photographed by HITOSHI MATSUSHIMA
Ingredients (Serves 4)
- 70 g white sesame
- 400 ml water
- 45 g kuzuko arrowroot powder
- Ginger (grated, without peeling), as needed
- Edible saxifrage leaves, as desiredNote
For garnish, if available
- Soy sauce
Grind the sesame in a suribachi grinding bowl until the consistency is that of oily miso.
Gradually blend in the water. Strain through a sieve or wrap in cheesecloth and squeeze out the liquid. Pour the liquid into a pot.
Add the kuzuko powder to the liquid and mix thoroughly. Place over medium heat and stir with a wooden spatula until it starts to thicken. Reduce the heat to low and knead for another 10 minutes.
There's no need to stir continuously, but stir so that the dough remains heated without burning.
Pour the liquid into a lunch box or similar sized rectangular mold. Remove the air bubbles in the bottom and set aside for about 5 minutes.
Pat the bottom of the box with a wooden spatula to release the trapped air.
When the surface starts to dry up and harden, lower the box into a pot full of water and leave for about half an hour to allow it to set and cool.
Slide a finger or two into all four corners of the box to allow water to flow in and underneath the sesame tofu. Gently remove the tofu from the mold, cut and plate up. Place a small amount of grated ginger on top of an edible saxifrage leaf for garnish. Serve with soy sauce.
[Suribachi] A mortar. Japanese mortars have radial patterned dents on the inner side to make ingredients into particulate pieces or paste.