White Sesame, Black Sesame, and Golden Sesame Tofu

White Sesame, Black Sesame, and Golden Sesame Tofu

This is an authentic sesame tofu recipe that I learned at a Zen temple a long time ago. I put my heart and soul into making this when I have a lot of spare time. The flavor of golden sesame seeds is excellent.

Ingredients: 3 to 4 servings

Roasted white sesame seeds, black sesame seeds, or golden sesame seeds
27 g
Kudzu flour
45 g
a small amount
360 g


1. [White Sesame Tofu] Put the white sesame seeds in a suribachi (grinding bowl) and grind them using a pestle. The sesame seeds will be dry to start with, but after 15 minutes or so, sesame oil will come out and they will become smooth. Grind them for a further 5 minutes.
2. Add a little salt and 1/3 of the kudzu flour. Add a little water and mix with the pestle until evenly mixed. Add the rest of the kudzu flour in 2 batches, and add the remaining water little by little and mix. In between, remove sesame seeds that are stuck to the edges of the grinding bowl and mix them in.
3. Pour the mixture into a small saucepan, and simmer over low heat while stirring with a spatula. After 5 minutes or so, it will gradually become thicker from the bottom of the pan, so keep mixing. When it has become gooey, turn off the heat.
4. Pour it into a mold, and smooth out the surface with the spatula. Let it cool at room temperature until set. Chill in the fridge.
5. Slice it and serve with wasabi soy sauce.
6. Or cut into 1 serving portions and eat with wasabi soy sauce.
7. [Black Sesame Tofu] Grind up the black sesame seeds for 20 minutes.
8. Add the salt, kudzu flour and water, and mix.
9. Simmer over low heat while mixing. It turns black when it's done.
10. [Golden Sesame Tofu] Grind up the golden sesame seeds for 20 minutes.
11. Add the salt, kudzu flour and water, and mix.
12. Pour the golden sesame mixture and black sesame mixture in a mold. Divide the mold with a divider in the middle.
13. Once set, arrange on a plate and serve.
14. My daughter's friend made this. She said the sesame flavor was so good. The shape is cute, as well.

Story Behind this Recipe

I learned this at a Zen temple when I was young. At first, I always messed it up, but once I got the ingredient measurements right, I've had no problems making it.