Goma Dofu Recipe (Refreshing Sesame Tofu with Real Kuzu Starch)
https://cookingwithdog.com/recipe/goma-dofu/
Servings
4people
Cook Time
15minutes
Servings
4people
Cook Time
15minutes
Ingredients
* 1 tablespoon (tbsp) = 15 ml, 1 teaspoon (tsp) = 5 ml
Instructions
  1. First, pour 500ml (2.11 cups) water into a pot.
    		 First, pour 500ml (2.11 cups) water into a pot.
  2. We will use this Yoshino Kuzu, real kuzu root starch powder and white sesame paste.
    		 We will use this Yoshino Kuzu, real kuzu root starch powder and white sesame paste.
  3. Add the kuzu starch and sesame paste.
    		 Add the kuzu starch and sesame paste.
  4. Add a sprinkle of salt and stir well with a balloon whisk.
    		 Add a sprinkle of salt and stir well with a balloon whisk.
  5. Using a whisk will help the kuzu starch dissolve completely.
    		 Using a whisk will help the kuzu starch dissolve completely.
  6. When it dissolves, turn on the burner. At first, continue to mix with a wooden paddle over high heat.
    		 When it dissolves, turn on the burner. At first, continue to mix with a wooden paddle over high heat.
  7. After 4 to 5 minutes, it will start to boil. When it begins to thicken, please mix vigorously since the mixture will harden and stick to the bottom.
    		 After 4 to 5 minutes, it will start to boil. When it begins to thicken, please mix vigorously since the mixture will harden and stick to the bottom.
  8. The more vigorously you mix, the smoother the texture of goma dofu will be.
    		 The more vigorously you mix, the smoother the texture of goma dofu will be.
  9. Now, the bottom is starting to harden. Stir the mixture by scraping along the bottom of the pan to prevent it from sticking. The mixture is getting thicker and thicker.
    		 Now, the bottom is starting to harden. Stir the mixture by scraping along the bottom of the pan to prevent it from sticking. The mixture is getting thicker and thicker.
  10. And now, you need to work really hard. This is where you should reduce the heat to low. If you continue over high heat, it will definitely burn and stick to the bottom.
    		 And now, you need to work really hard. This is where you should reduce the heat to low. If you continue over high heat, it will definitely burn and stick to the bottom.
  11. The mixture gets really thick compared to the thin liquid at the beginning. Though it’s really thick, you should not be satisfied with this. Mixing vigorously from this point is the key to making delicious goma dofu.
    		 The mixture gets really thick compared to the thin liquid at the beginning. Though it’s really thick, you should not be satisfied with this. Mixing vigorously from this point is the key to making delicious goma dofu.
  12. Now, it’s time to pour the mixture into a container. It is a good idea to fill the container with water and discard it before pouring the mixture in. Wetting the inside of the container will help in removing the goma dofu later.
    		 Now, it’s time to pour the mixture into a container. It is a good idea to fill the container with water and discard it before pouring the mixture in. Wetting the inside of the container will help in removing the goma dofu later.
  13. Pour the mixture into the container.
    		 Pour the mixture into the container.
  14. Drop the container several times onto a hard surface to allow the air bubbles to rise to the top. This will tremendously improve the texture.
    		 Drop the container several times onto a hard surface to allow the air bubbles to rise to the top. This will tremendously improve the texture.
  15. The surface of the goma dofu dries out easily so tightly wrap it with plastic wrap. Cover the surface completely with the wrap.
    		 The surface of the goma dofu dries out easily so tightly wrap it with plastic wrap. Cover the surface completely with the wrap.
  16. Let it sit to cool and then place the goma dofu in the fridge until firmed up.
    		 Let it sit to cool and then place the goma dofu in the fridge until firmed up.
  17. Now, it’s firmed up enough so let’s put it into a bowl. First, remove the plastic wrap.
    		 Now, it’s firmed up enough so let’s put it into a bowl. First, remove the plastic wrap.
  18. Sometimes it’s difficult to remove the goma dofu from the container. In that case, pour a little water along the edge of the goma dofu to remove it easily. Then, discard the excess water from the container.
    		 Sometimes it’s difficult to remove the goma dofu from the container. In that case, pour a little water along the edge of the goma dofu to remove it easily. Then, discard the excess water from the container.
  19. Finally, take out the goma dofu. Place a cutting board onto the container and flip it over.
    		 Finally, take out the goma dofu. Place a cutting board onto the container and flip it over.
  20. Be careful not to drop it on the floor.
    		 Be careful not to drop it on the floor.
  21. The goma dofu has been successfully removed!
    		 The goma dofu has been successfully removed!
  22. Next, cut it into 4 pieces. Wetting a knife will help cut it without any trouble.
    		 Next, cut it into 4 pieces. Wetting a knife will help cut it without any trouble.
  23. For toppings, we propose wasabi soy sauce. Wasabi soy sauce is popular in Japan and it increases the refreshing taste of goma dofu.
    		 For toppings, we propose wasabi soy sauce. Wasabi soy sauce is popular in Japan and it increases the refreshing taste of goma dofu.
Recipe Notes

This cold goma dofu will increase your appetite especially on hot summer days.