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

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

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 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 like sesame tofu, so I tried making it with what I had on hand. I prefer it to store-bought tofu...It suddenly hardens when thoroughly heated, so keep an eye on it! Recipe by Kobatan

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

Readymade sesame tofu from the shop can be hit or miss, and I had some sesame paste left, so I tried making my own.The sesame tofu in the main photo was molded in a plate. The key is to cook the mixture over a low heat, taking the pan off the heat regularly, and to keep on stirring it. Use a spatula or a whisk and make sure to stir it up so that the mixture doesn't stick to the bottom. If the heat is too strong the potato starch will stiffen too fast and separate from the sesame paste, so please be careful. Recipe by Jerucchi

Freezing tofu helps to give tofu that meaty texture while marinating it provides lots of flavor throughout, here is a tasty vegetarian tofu dish that would wow the whole family!

At Zen temples, part of the training includes the preparation of Shojin Ryori, or vegan Buddhist cuisine. There is one monk who said, "After making sesame tofu every day for several decades, I finally know what Shojin Ryori is." It's deep. I recommend taking the time to prepare this like a monk in training Especially since it comes with a delicious reward!Turn off the TV or radio, empty your mind, and put your heart into grinding the sesame seeds.It's more authentic if you use kudzu powder, but since I've never used it, I don't know the difference. It's good enough with katakuriko...at least for a low-budget person like me. Recipe by Ebiko