Black Sesame Tofu

• servings: 2 servings
• active time: 1 minute
• total time: 6 minutes

Ingredients

200 ml water

1/2 tsp kombu dashi (3g)

2 tbsp black sesame paste (30g)

2 tbsp potato starch (25g)

2 tbsp raw cane sugar (26g)

2 tbsp miso paste (34g)

1 tbsp mirin (15g)

1 tbsp sake (14g)

Directions

Goma Tofu

Dampen a small dish or small container with some water and set aside.

Add all the ingredients to a small pot or saucepan and whisk until mixed together. Place over medium heat and continue to whisk.

Once it begins to thicken, bring the temperature down to low. Switch to a wooden spoon or heat-safe spatula and continue to stir, smushing down any lumps. As it heats up, continue to stir for about 5 minutes or until it looks blobby, glossy and thick (kinda like gooey pudding).

Pour the mixture into prepared moulds and tap it carefully on your kitchen counter to even out the sides and remove any air bubbles. Cover with a damp cloth or wrap and let it come to room temperature. Then transfer to the fridge to set and chill (about 3 hours).

Miso Sauce

Add all the ingredients to a sauce pan and stir over medium heat. Let it come to a light boil and whisk vigorously until it begins to thicken. Turn off the heat and continue to whisk until caramel-like consistency. Transfer to a jar or container and allow it to cool.

Serve

If using a larger mold, cut into desired serving sizes. If using individual molds, you can eat it straight out of the mold or flip it onto a plate. Top with miso sauce or wasabi and soy sauce and enjoy!

Nutrition

• Calories: 129
• Total Fat: 8.3g
• Saturated Fat: 1.4g
• Unsaturated Fat: 0.3g
• Trans Fat: 0
• Cholesterol: 0
• Sodium: 78mg
• Total Carbohydrate: 13.4g
• Dietary Fiber: 3g
• Total Sugars: 0.25g
• Protein: 2.8g