The Ancient Japanese Tofu Made Without Soy

kuzu starch

🥗Healthier: arrowroot starch

💰Cheaper: cornstarch

Cornstarch is more widely available and less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos provide a similar flavor with a different nutritional profile.

mirin

🥗Healthier: sake

💰Cheaper: white wine

White wine can mimic the sweetness of mirin at a lower cost.

sesame seeds

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and provide a similar crunch.

Toast sesame seeds lightly in a skillet until fragrant and a few seeds are golden, then let them cool slightly.

Use a powerful blender to grind the toasted sesame seeds with a sprinkle of salt until it forms a smooth paste.

Store the sesame paste in a jar until later use, noting that 150 grams will be needed for the recipe.

In a large saucepan, add 50 grams of kuzu powder and 500 milliliters of water, whisking until dissolved.

Add 150 grams of nerigoma and a pinch of salt to the saucepan, whisking to combine.

Place the saucepan over high heat and stir until the mixture thickens into a silken paste.

Turn the heat to low and continue stirring with a spatula for another 5 minutes until the paste folds in ribbons.

Moisten your mold with water, pour in the Goma Dofu mixture, and even out the surface.

Drizzle 1 to 2 tablespoons of water over the surface to prevent drying, then tap the tray to remove air bubbles.

Let the mixture cool before refrigerating for 30 minutes to set.

After 30 minutes, remove the Goma Dofu from the mold, cut it into equal pieces, and serve with wasabi and a dash of soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens