By Danny Chu
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