Tofu from tahini (goma dofu)

Gluten free
Vegan
Peanut free
Japanese

Fan of tofu, but would you rather not eat too much soy? This typical Japanese meat substitute is made from sesame (tahini) and the binding agent kuzu. Super tasty alternative to tofu!

Side dishMeat substitute2 servings5 minutes preparation4 hours waiting1 hour soaking
Share:

This is what you need

For the dashi:Shiitake koshin1 pcsKombu1/2 strip
Water400 ml

This is how you make it

  1. Make the dashi in advance. Place the shiitake, kombu and water in a bowl. Put in the fridge overnight. No time? Then let it soak for at least an hour.
  2. In a separate bowl, mix the kuzu with a little bit of liquid from the dashi, so that the kuzu cubes dissolve.
  3. Put the liquid from the dashi and the tahini in the blender and mix.
  4. Place in a saucepan and bring to a boil. Stir well and add the kuzu while continuing to stir. Reduce heat, stir for 3 minutes, then turn off heat.
  5. Stir now and then to prevent lumps.
  6. Put the mixture in small bowls or a container and let it cool in the refrigerator.
  7. Cut it into slices or wedges when serving.
  8. Pour a dash of shoyu or tamari over it and make if necessary. with a dot of wasabi.
  9. Delicious in ramen or miso soup, in salad or as a substitute for tofu.

Tip(s)

  • You can also replace dashi with water, then you miss that little bit of umami in the tofu. But if you really don't have time, you can. Replace with a mini bit of extra tamari.