| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 260 | 16g | 2g | 20g |
| sugars | fibre | protein | salt |
| 7g | 4g | 14g | 1.2g |
Why I Love Japanese Sesame Tofu
While traversing the culinary landscapes of my two homes, Seattle and Japan, I’ve found that the beauty of cooking lies in its inherent trait of fusion. It’s an experience that, much like life, blossoms through the blend of different cultures, flavours, and ingredients, culminating into something truly extraordinary. One such dish that is near and dear to my heart is a marvel from my Japanese heritage, the magnificent Sesame Tofu.
The Unique Taste of Sesame Tofu
Its name alone fails to encapsulate the essence of this dish. While ‘Sesame Tofu’ is simple, the rich and vibrant flavors instigated by its saké, mirin, and soy sauce are far from it. The smooth, gelatinous texture of the agar-agar combined with the slight crunch of sesame seeds provides a complex mouthfeel that is nothing short of satisfying. The sesame seeds, with their distinctive nutty taste, lend not only flavour, but a visually striking finishing touch to the dish.
A Tribute to My Culinary Hero
In the creation of this recipe, I found inspiration in the works of renowned Japanese Chef Masaharu Morimoto. His remarkable ability to maintain the authenticity of traditional Japanese cuisine while embracing inventive cooking techniques has been a guiding principle in my culinary journey. The Sesame Tofu is a humble testament to that.
Pairings and Similar Dishes
The Sesame Tofu, while an absolute delight on its own, pairs beautifully with a steaming bowl of miso soup. Its salty, umami flavor perfectly complements the subdued taste of our tofu dish. When it comes to similar dishes, Nimono, a traditional Japanese dish of simmered vegetables, shares the soy and mirin base, making them culinary cousins in this rich and flavorful family.
There’s no greater joy for me than sharing the flavors of my culture, especially when those flavors can bring even more delicious diversity to the Pacific Northwest’s culinary scene. So, from my kitchen to yours, relish the sesame tofu, and let its fusion of flavors resonate with your tastebuds. Itadakimasu – let’s eat!
What You’ll Need
- 1 cup of sesame seeds
- 2 cups of water
- 2 teaspoons of agar-agar powder
- 2 tablespoons of sugar
- 1/4 cup of soy sauce
- 1/4 cup of mirin
- 2 tablespoons of sake
- Wasabi, for garnish
- Green onions, finely sliced, for garnish
Method
Step One
First, begin by toasting the sesame seeds lightly in a dry skillet over medium heat. Keep stirring for about 5 minutes until they become golden brown and fragrant.
Step Two
Next, combine the toasted sesame seeds and water in a blender. Blend on high for a couple of minutes until the mixture becomes a thick and creamy sesame milk.
Step Three
Strain the sesame milk through a cheesecloth or fine sieve into a saucepan, pressing down to extract as much milk as possible. Discard the remaining solids.
Step Four
Add the agar-agar powder and sugar to the strained sesame milk in the saucepan, stir well and then bring everything to a boil. Once boiling, reduce the heat to low and let it simmer for about 5 minutes, stirring constantly, until the agar-agar and sugar are fully dissolved.
Step Five
While the mixture is still hot, pour it into a lightly greased mold, or individual serving cups of desired shape. Let it cool down a bit and then refrigerate for about 1 hour, or until the mixture sets and hardens into tofu-like consistency.
Step Six
In the meantime, prepare the sauce by combining soy sauce, mirin, and sake in a small saucepan. Bring it to a boil over medium heat, then reduce the heat to low and let it simmer for a few minutes until the flavors blend together. Set aside to cool.
Step Seven
Once the sesame tofu has set, cut it into squares or desired shapes and drizzle with the prepared sauce. Top with wasabi and finely sliced green onions, for garnish before serving. Enjoy your homemade Sesame Tofu!
