Goma Tofu

An aspect of Japanese food that I really like is their wide range of food that is suited to cooling you down. Here is my take on a more unusual dish (I’ve yet to see it on the menus of London restaurants, which a shame.).

Goma Tofu isn’t really tofu. Rather its a well set sesame paste savoury custard. The texture is similar to firm tofu but with a more pungent, nutty taste. Served chilled it is perfect for summer. I eat mine on its own, with a soy dressing or as a topping on hiyashi chuka.

Ingredients:

500ml water
100g tahini
1/3 cup corn flour
Salt

Whisk the above ingredients together. Bring the mix to a boil, stirring constantly. Keep this up for a few minutes, once well thickened, add to a rectangular dish that has been soak and drained of water. Cover to prevent a skin forming, let it cool and then into the fridge to fully set.

Served chilled.

Basic dressing:
Soy sauce
Dash of ponzu
Wasabi