Smooth Sesame Tofu

Smooth Sesame Tofu

The sesame flavor will fill your mouth. Once you eat this, you'll start to feel like there's something missing from store-bought goma dofu.
Apologies for the blurry photo...

Ingredients: 6 servings

Soy milk
200 ml
White sesame seed paste
3 tablespoons
Heavy cream
45 ml
1 scant teaspoon
Powdered gelatin
10 g
50 ml
Wasabi, soy sauce
to taste


1. Sprinkle the gelatin over the water and let it soak (for about 20 minutes).
2. Combine the sesame paste, sugar, heavy cream, and soy milk in that order in a bowl, mixing as you go. Gradually stir these in little by little, especially the soy milk.
3. It should look like this after everything is added. (It's very watery.)
4. Boil some water in a pot, and place the bowl of gelatin over the pot of hot water.
5. Place the bowl of ingredients over the same pot of hot water to double broil.
6. When the gelatin has dissolved and the bowl of ingredients has slightly warmed, add the gelatin to the bowl of ingredients (keeping the bowl over the double broiler). Mix very well.
7. Gently pour into a mold to prevent air bubbles, and chill it in the refrigerator. After about 2 hours, it's done.
8. Here it is after it has set. I cut this into 6 equal pieces (my mold is 10.5 x 15 x 5.5 cm).
9. Black sesame version: With black sesame, the grains of sesame will be settle, so I stir it up once more after chilling it for a while.