Sesame Tofu

This simple yet deeply flavoursome dish is a staple of Buddhist vegetarian cooking. Dip in different sauces for some delicious variety.


Serves: 2

4 For 15 cm square container

  • 50 g kuzu
  • 400 ml water (1 part kuzu: 8 parts water)
  • a pinch of salt
  • 3 tbsp sesame paste or tahini

For Dressing:

  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp toasted sesame seeds
  • a little wasabi


  1. Mix the kuzu, water, salt and sesame paste in a saucepan and dissolve well.
  2. Turn the heat to medium and stir constantly until it is mixed.
  3. Reduce the heat to low and keep stirring for 10 mins; when it becomes thick like custard turn the heat off.
  4. Moisten a container with bit of water and pour the mixture in it to cool down.
  5. Cover with a wet cloth then put it in the fridge for 1 hour. It should form a solid block which can be cut into portions.
  6. Serve with sesame dressing and a bit of wasabi.