Sesame Tofu

Serves 8-10

This rich, creamy side dish is a favorite recipe of Kazuhiro Taguchi, president of Hirohachido Kuzu Company. The appearance and texture of the finished dish closely resembles silken tofu.

1 cup crushed kuzu
6 cups water
1 cup tahini
shoyu, to taste
Peeled and finely grated ginger to garnish

In a medium-sized pan, thoroughly dissolve kuzu in the water. Mix in tahini. Bring to a simmer over medium heat. As soon as the mixture begins to bubble, stir briskly and vigorously to prevent lumping and to assure a smooth texture. Continue stirring vigorously approximately 5 minutes.

Pour into a casserole or similar container and chill until firm. Slice into small sections. Sprinkle shoyu (to taste) over individual servings. Top with a dab of grated ginger, and serve. Refrigerate leftovers.

Comments (3)

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written by lizhall, April 18, 2006

seems that the posters have misunderstood - sesame tofu is a type of \'tofu\' made without soybeans. It is a traditional dish favored by the Buddhists it is a staple in the Temples. It is made this way - try it just as the recipe is written - it is absolutely delicious. If one has a regular tofu mold this is the best way to form it. It makes a cake just like silky tofu but it is beige colored - quite beautiful with a lovely silky texture and tasty with any meal. cut it into blocks and use as you would soybean tofu. It is fragile like silky tofu and does not take rough handeling like firm tofu.

Sesame Tofu
written by Guest, March 14, 2005

You know Sharon, you are absolutely right, Mitoku left the tofu part out of the recipe it seems, I will contact them about this.

Gary

Tofu?
written by Guest, March 14, 2005

When do I add the tofu? Or am I missing something. Is this a sauce? I am confussed can you help me understand this recipe.
Thanks,
Sharon Shababo
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