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Jiggly Sesame Tofu

Jiggly Sesame Tofu

I love the texture of a certain store-bought sesame tofu, so I make it with everyday ingredients.

Ingredients: 3-4 servings

Milk
200 ml
Katakuriko
2 tablespoons + 1 teaspoon
Cake flour
2 teaspoons
Water
150 ml
Ground sesame (either white or black fine)
2-3 tablespoons
Powdered kanten
2 g
Sugar
1 tablespoon (to taste)

Steps

1. Mix the katakuriko and cake flour in a bowl and gradually add 100 ml of milk little by little while mixing well to not to create any lumps.
2. In a blender, blend the water and ground sesame seeds to make the sesame smoother (this step is optional).
3. Put the kanten powder and Step 2 into a pot and bring to boil for a minute over medium heat while mixing with a whisk. Turn off the heat, add sugar, and dissolve it into the mixture.
4. Add the remaining 100 ml of milk to Step 3, and heat again. Turn the heat off once it warms up and add Step 1 after mixing it well and quickly.
5. Heat the mixture from Step 4 over medium heat while mixing, bring to a simmer once it thickens and stir well for 20-30 seconds while taking care not to burn it.
6. Pour the mixture from Step 5 into a mold, chill it in the refrigerator to harden once it cools to the touch. ( If you keep it in the refrigerator for too long, it will ruin the texture, so be careful.)

Story Behind this Recipe

Since the store-bought type is a little expensive, I decided to make it at home. I tried out many recipes and came up with this.