Combine all ingredients and heat. Stir the mixture with a wooden spatula.
Remove from heat when it becomes translucent and thick. Transfer into a container and let it cool.
Once it hardens, cut into any size and serve with a side of wasabi.
Story Behind this Recipe
With warabi mochiko or warabi starch, I was able to make a delicious tofu without using kidzu.
If you like sesame, you can add more of it. It's also good to use ground toasted sesame seeds. I used the type of warabi mochiko for making desserts. It doesn't make much difference whether you add the pinch of sugar or not, but I added it hoping that it would become firmer.