Homemade Sesame Tofu



Preparation info

  • Difficulty


  • Serves:


Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About
Preparation: 10 Minutes, Plus 3–8 Hours Setting
Cooking: 10 Minutes

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.




  • 80 g (2¾ oz) arrowroot
  • a pinch of sea salt
  • 60 g (2¼ oz) tahini
  • soy sauce and wasabi or sweet miso (Nasu Dengaku), to serve


Line a 900 g (2 lb) loaf tin with plastic wrap.

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.