I didn't have any kudzu powder, so I tried making this with katakuriko. It was a great success.Stir constantly over a low heat so it doesn't burn. Recipe by Femi

I usually use kanten, but I made this with kudzu starch since I had a lot at hand. It turned out great with an authentic texture.It's better to use 100% kudzu starch (without mixing in with sweet potato starch or tapioca flour).Remember to strain the mixture! It'll taste the same, but it'll have a cleaner finish. For example, the tofu in the picture was made without straining. Recipe by @niko

Through trial and error, I figured out that heating the ingredients and the gelatin before mixing them together gives the goma dofu a great texture!For the sesame paste, you can use either white or black sesame. Recipe by Yunko

My mother taught me this recipe.It's so easy!If you mix the soy milk and katakuriko before heating it won't clump easily.You can make this in a plastic container or a small bowl and eat it straight out of the bowl.You can eat with mentsuyu, ginger or wasabi according to your preference.If you don't have any sesame paste, you can double the amount of ground sesame seeds. Recipe by Inarei

I used to make goma dofu by grinding up sesame seeds, but this is a lot easier. But it doesn't have that nutty flavor.By one pinch of salt, I mean the amount of salt you can take with your thumb, index finger and middle finger. Recipe by Tadacchi

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.You can also substitute soy milk for the milk. You could also use sesame paste instead of ground sesame. Try mixing in matcha, cocoa power or coffee! It's also good to make it as a side dish without adding sugar. Recipe by Puripuripurin

I love goma dofu. When I found out it can be made with kanten, I learned how to make this.It's also delicious with ponzu.After removing the pot from the heat, cool it down while stirring; this will prevent lumps. It takes some extra effort, but it's worth it. Recipe by ai mama

This sesame tofu recipe is perfect! It is not too sweet and not too greasy. Tofu is high in great protein and also tofu itself is low calorie (33 kcal / 2 oz.) so it is good food for people who care about their diet. The recipe is so easy. We can cook with one pan.

This is a home-cooking variation of a recipe that I saw on TV.Make sure that the wooden spatula touches the bottom of the pan as you mix and heat the tofu in the pan.Since this recipe uses kudzu starch, the tofu will become hard and less creamy if you chill it too long. Please try to eat it as soon as possible. Recipe by Mahojo

I made my own variation of a recipe that my mother's friend taught me. I used what I had in my kitchen and arranged it to suit my taste. Recipe by Mikanke-ki

Even though I didn't have any kudzu starch, I thought that if I added kanten and katakuriko I could probably achieve the same chewy texture.If you have a heat-resistant rubber spatula please use that to mix and pour out the hot mixture. There will be no waste that way. Feel free to replace the water with dashi stock or use 300 ml soy milk. Recipe by futa03

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. Recipe by Rikaminto