Goma dofu has a springy, tofu-like texture, yet is made without soybeans. It epitomises the spirit of shojin ryori as it uses minimal ingredients for maximum flavour. Here, I have used black sesame paste and citrusy yuzu kosho. The round, pretty shape is adaptable to odd numbers of guests.
To make the sauce, combine konbu dashi and soy sauce in a saucepan. Bring to a boil and then set aside to cool.
Mix kuzu, sesame paste and water together in a non-stick saucepan, stirring until the mixture is smooth. Place sesame mixture over medium heat. Stir vigorously and continuously with a sturdy wooden spatula for 10–15 minutes until the mixture is thick. It should coat the spatula and not drip off rapidly when you scoop it up. Turn off the heat and continue to stir for another 2 minutes. Divide into 4 equal portions.
Place a sheet of plastic wrap over a small porcelain bowl. Gently make an indentation in the centre so that you can pour each sesame mixture portion into the bowl. Twist the wrap to shape each portion into a firm ball. Secure it with a flexible wire and place it in a container of water filled with ice cubes so as to force-cool the goma dofu. Set aside for about 3 hours.
Unwrap each ball. Serve with the sauce and yuzu kosho.
© 2018 All rights reserved. Published by Marshall Cavendish.