Creamy Sesame Tofu
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
Creamy Sesame Tofu
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
Cooking Instructions
- 1
Put the kudzu starch and water in a pan. When the kudzu starch is almost completely dissolved, add all the other ingredients to heat.
- 2
Using a wooden spatula, scrape the bottom of the pot while heating the mixture. When the mixture thickens, stir quickly like you're making a paste. Continue to knead for a brief time after the mixture becomes bubbly, then turn the heat off.
- 3
Pour into a container. After the tofu mixture cools down slightly, chill it in the fridge. Enjoy with wasabi soy sauce. It becomes a dessert if you serve it with kuromitsu.
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