Put the kudzu starch in a sauce pan, dissolve it in a little water, then add the rest of the water and dissolve fully. Mix in the sesame paste and salt.
Stir the mixture with a wooden spatula over medium heat. When it starts to boil, turn the heat to low, and cream the mixture for 5-6 minutes.
Pour it into a container, cover the surface with plastic wrap, and even it out. Leave it at room temperature to cool with the wrap still intact.
When it has cooled down, put it in the fridge to chill. Cut it into bite-sized pieces, serve with wasabi and soy sauce, and enjoy!!
Story Behind this Recipe
I used the amount of kudzu listed on the package, but it was too springy for my liking, so I tested with my preferred firmness through trial and error. My efforts paid off, and I ended up with a jiggly and tasty sesame tofu.
Adjust the amount of sesame to your liking. I made this in a 15 x 15 x 4.5 cm container, which I use to make desserts. The amounts of ingredients listed yield one container worth. Adjust the amounts according to the size of your container. You can even out the surface by covering it with plastic wrap and pressing down on it, but if you are worried about bumps, smooth it out lightly with a moistened scraper before wrapping.