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Tofu di sesamo

Tofu di sesamo

  • Recipe parson20160119 26781 hqf99x Dosi per 2-3 persone
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Provate un'alternativa più saporita al tofu classico, il tofu di sesamo. Diversamente dal tofu classico, fatto di latte di soia coagulato, il tofu di sesamo si prepara con pasta di sesamo, farina kuzu, dashi di alga kombu e sale. Questo piatto tipico della cucina buddista (shojin ryori) può essere servito in purezza con un po' di salsa di soia oppure aggiunto alla zuppa di miso.


• 75g sesame paste
• 500ml konbu dashi
•75g kuzu flour
• scant tsp of salt
optional: wasabi and soy sauce for garnish


  1. Crumble the kuzu flour so that it’s not lumpy. If you have a food processor or suribachi you can use these to save a bit of time.

  2. Place the kuzu flour in a bowl, add the konbu dashi, sesame paste and salt, then mix well with a whisk until all the lumps disappear.

  3. Pour the mixture into a pan, stirring continuously. While stirring, turn on the heat to low-medium. As the mixture begins to warm up, it will gradually get gooier and gooier. It should take about 10-15 minutes to thicken, when it dollops thickly off the spoon it should be ready.

  4. Dampen your mould and pour in the mixture. If you don’t have anything suitable to hand, you can always use a little cling film tied tightly with a rubber band, just make sure it’s water tight.

  5. Bang the mould a couple of times to release any trapped air bubbles, then cover with a damp cloth. Place your mould or cling film blob in a container of chilled water to cool down.

  6. When the mixture has cooled to room temperature, put it in the fridge to set. This should take about 2 hours, then your sesame tofu will be ready to slice up and serve. Enjoy with a little dab of wasabi or splash of soy sauce.

Consigli e maggiori informazioni

• If you can’t get your hands on Japanese nerigoma sesame paste, you can use tahini or grind your own using a suribachi. If you’ve decided to make your own, lightly toast the sesame in a frying pan first before grinding. Also be warned it might take a while, so you’ll want to get unsuspecting friends, family and passers-by to lend a hand too.

Ingredients20160119 26781 1qjvetq