Black Sesame Dofu :

Vegan-Friendly Japanese Delight with a Nutty Twist

Konnichiwa!

Welcome to my kitchen. Today, I’m thrilled to share one of my favorite recipes: Black Sesame Dofu(黒胡麻豆腐). This creamy, nutty, and totally satisfying dish is a true Japanese classic. It’s also easy to make and perfect for anyone curious about authentic Japanese flavors.

Let’s get started!

Why You’ll Love This Recipe

1. Easy Yet Impressive: With just a handful of ingredients and simple steps, this dish looks fancy but is surprisingly easy to make. Perfect for a special dinner or a casual treat.

2. Vegan-Friendly: This recipe is completely plant-based, making it suitable for vegans and vegetarians.

3. Authentic Japanese Comfort Food: The roasted black sesame paste adds a bold, nutty depth, while the dashi broth balances it with subtle umami and sweetness. It’s a hug in a bowl, Japanese style.

Ingredients (Serves 2)

- Black sesame paste: 3 tablespoons

- Potato starch: 2 tablespoons (If using cornstarch, use about 1.8 tablespoons, which is approximately 5.4 teaspoons)

- Dashi: 200 ml (Learn how to make dashi here)

- Sugar: ½ teaspoon

- Salt: A pinch

Directions: Step by Step

1. Prepare the Ingredients

• Measure all the ingredients and have them ready. This recipe comes together quickly, so preparation is key.

2. Mix the Ingredients

• In a small saucepan, combine the dashi, sugar, salt, and black sesame paste. Stir with a whisk until the sesame paste is fully incorporated and the mixture is smooth. Gradually sift the potato starch (or cornstarch) into the mixture, whisking constantly to avoid lumps. This step ensures a silky texture and even consistency.

3. Cook Over Gentle Heat

• Place the saucepan over low heat. Stir continuously with a whisk to prevent the mixture from sticking to the bottom. As the mixture heats, it will start to thicken.

• Place the saucepan over low heat. Stir continuously with a whisk to prevent the mixture from sticking to the bottom. As the mixture heats, it will start to thicken.

4. Switch to a Spatula

• Once the mixture becomes thicker and harder to whisk, switch to a wooden spatula. Continue stirring and kneading the mixture to cook off excess moisture. This step ensures a firm texture when the tofu sets.

• Once the mixture becomes thicker and harder to whisk, switch to a wooden spatula. Continue stirring and kneading the mixture to cook off excess moisture. This step ensures a firm texture when the tofu sets.

5. Transfer to a Mold

• Line a small container or mold with plastic wrap. Pour the sesame mixture into the container, smoothing the top with a spatula. Tap the container lightly on the counter to remove air bubbles.

6. Chill and Set

• Cover the container and refrigerate for 3-4 hours, or until the tofu is firm and fully set.

7. Serve

• Once set, remove the tofu from the mold and cut it into bite-sized pieces. Serve with soy sauce and a dab of wasabi for a traditional Japanese touch.

Tips for Success

1. Ingredient Substitution: Can’t find black sesame paste? Don’t worry! Tahini is a great alternative. While black sesame paste has a smoky, rich flavor from roasted seeds, tahini offers a lighter, creamier taste. Both work beautifully, so feel free to use what you have!

2. Heat Management: Avoid high heat while cooking to prevent the mixture from burning or becoming uneven in texture.

3. Consistency Check: The mixture should be thick enough to hold its shape when transferred to the mold.

Why This Recipe Works

Black sesame paste brings a rich, roasted nutty flavor that pairs beautifully with the subtle sweetness of sugar and the umami of dashi. The potato starch helps achieve the smooth, firm texture characteristic of Japanese sesame tofu. With a few simple steps, you’ll have a dish that looks and tastes like it came straight from a traditional Japanese kitchen.

Share Your Creations!

Have you tried this recipe? I’d love to see your Black Sesame Tofu! Snap a photo and tag me on Instagram with #yukijapanesecookingclass or @yukijapanesecooking_class.

Let’s connect and celebrate the joy of cooking Japanese food together.

Happy cooking!