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

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

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

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

It's my mother's recipe that has been a favorite in our family since when I was living at home. Now it is something I make everytime I visit home. The plate's emptied instantly even if I make double the amount.It's much easier to make with firm tofu, but soft tofu can also be used f you completely drain out the excess water. The hamburg steak is very delicate and can break easily, so try not to touch it until it is thoroughly cooked☆There is no need to handle the hamburg steak except when turning it over. Only need to shake the pan once in a while. Excess water will drain out of the steak while cooking, so let it evaporate, and you are finished once the water is all drained out. Even if you use the volume of the ingredients on this recipe as a rough indication, it will relatively turn out well. It's very tasty when you add plenty of negi, sesame, and ginger. Recipe by ne-ne

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

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 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.

Being a descendant of Lebanese grandparents, Za’atar is one of my favorite spice blends. So when Yewande Komolafe published in The New York Times the recipe of what looked like a nutritious and delicious dish using za’atar, I decided to try it.#vegetarian #vegan #meal #dinner

This is what I crave,it's specially good as a lazy but healthy summer lunch or supper🤗😋

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

Spinach + tofu = oxalate calcium???This was a common myth, but medical research has shown that the interaction between these two ingredients is minimal.This dish can be enjoyed hot or cold!