Recipe
Vegan goma-dofu: sesame tofu in shojin style
A silky little dish inspired by temple cuisine: made in one pan and finished in the fridge.
Practical guide
Complete method
To make vegan goma-dofu, pour the cold vegetable dashi into a small saucepan and whisk in the potato starch and agar agar before heating; this helps prevent lumps. Add the tahini and shoyu, then cook over medium heat while stirring constantly until the mixture is glossy, creamy and thick enough to coat the whisk.
Pour the hot mixture into two lightly moistened moulds, let it cool briefly and chill for at least one hour. Turn out carefully and finish with yuzu or lemon zest. Serve chilled or bring it briefly to room temperature as a vegan starter or side inspired by Japanese shojin cuisine.
From the kitchen
Ingredients
- 80 g white tahini
- 400 ml kombu vegetable dashi
- 35 g potato starch
- 2 g agar agar
- 1 teaspoon shoyu or tamari
- yuzu or lemon zest
From the kitchen
Method
- 01
Pour the cold dashi into a small pan and whisk in the potato starch and agar agar.
- 02
Add the tahini and shoyu, then cook over medium heat, stirring constantly until glossy and thick.
- 03
Pour into two lightly moistened moulds, cool briefly and refrigerate for at least one hour.
- 04
Turn out the goma-dofu, finish with yuzu zest and serve chilled or just brought back to room temperature.