This rich sesame tofu is enjoyable simply with soy sauce and wasabi, but is also great with sweet miso. Use the sweet miso recipe included in the recipe for Nasu Dengaku.
Mix the arrowroot, water (or dashi) and salt in a small bowl. Set a fine strainer over a saucepan and strain the mixture to get rid of any lumps.
Add the tahini to the pan and cook over medium heat, stirring constantly with a whisk (the mixture can burn very easily) for about 8–10 minutes, until it has a thick white sauce consistency.
Pour the mixture into the prepared tin and spread evenly. Transfer to the fridge to set for at least 3 hours, or overnight.
Cut the firmed sesame tofu into eight pieces and serve with soy sauce and wasabi or a sweet miso.
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