Goma Tofu

Goma tofu, also known as sesame tofu, is a delectable Japanese dish made from ground sesame seeds and kuzu starch, offering a unique and flavorful alternative to traditional soy-based tofu.

Healthy Tofu Vegan

Goma tofu, also known as sesame tofu or kurogoma tofu, is a unique variation of tofu that is popular in Japanese cuisine. Unlike traditional soybean tofu, it’s is made from ground sesame seeds and has a distinct nutty flavor and creamy texture. It is a vegan and gluten-free alternative that offers a different taste and experience compared to soy-based tofu.

The history of goma tofu dates back to ancient times in Japan. It is believed to have originated in the Shingon Buddhist temples, where it was developed as a vegetarian dish to accommodate the dietary restrictions of monks. Sesame seeds were abundant in Japan, making them an ideal ingredient for creating a protein-rich tofu alternative.

The process of making goma tofu involves grinding toasted white sesame seeds into a fine paste and combining it with kuzu (kudzu) starch, water, and a pinch of salt. The mixture is then heated and stirred until it thickens, and it is poured into molds to set. Once cooled and solidified, it’s ready to be served.

Goma tofu is often enjoyed chilled or at room temperature. It is commonly served with a soy-based dipping sauce or garnished with toppings such as grated ginger, green onions, or seaweed. Its smooth and creamy texture, coupled with the rich sesame flavor, makes it a delightful addition to various dishes and a popular choice in Japanese cuisine.

In addition to its unique taste, goma tofu is also valued for its nutritional benefits. Sesame seeds are a good source of protein, healthy fats, fiber, and various vitamins and minerals, including calcium, iron, and magnesium. Goma tofu provides a tasty and nutritious option for individuals following vegetarian, vegan, or gluten-free diets.

Today, this tasty alternative to soybean tofu can be found in restaurants specializing in Japanese cuisine, particularly those that offer traditional Buddhist temple cuisine known as shōjin ryōri. It has also gained popularity in home cooking, where it is enjoyed as a healthy and flavorful alternative to soybean tofu.

This version of goma tofu uses kuzuko (arrowroot starch) as a natural thickener. Try it out and let me know what you think in the comments section, below.

Goma Tofu

Goma tofu, also known as sesame tofu or kurogoma tofu, is prepared by grinding toasted white sesame seeds into a fine paste (also known as tahini). The sesame paste is then combined with kuzu (kudzu) starch, water, and a pinch of salt. The mixture is heated and stirred until it thickens, creating a smooth and creamy texture. Once the desired consistency is reached, the goma tofu is poured into molds to set. After cooling and solidifying, it is typically served chilled or at room temperature. The rich and nutty flavor of goma tofu pairs well with a soy-based dipping sauce or can be garnished with toppings like grated ginger, green onions, or seaweed. The preparation process highlights the use of sesame seeds, providing a unique and flavorful alternative to traditional soy-based tofu.

PREP	COOKING	YIELD
2 1/2 hours	5 mins	9 Servings

PREP	2 1/2 hours
COOKING	5 mins
YIELD	9 Servings

Ingredients:

30g (2 TBSP + 2 tsp) kudzu starch
1 cup tahini
300 ml ( 1 1/2 cup) Konbu dashi
2 TBSP Mirin
1 TBSP sugar
A pinch of salt

Ingredient Board for Goma Tofu

Instructions:

In a small bowl, dissolve the kudzu starch in 100ml of dashi, making sure there are no lumps.

Kudzu starch mixed with water in a glass bowl until smooth

In a separate bowl, combine tahini, mirin, sugar and salt. Mix well.

Tahini, sugar, mirin and salt mixed well

In a saucepan, bring the remaining dashi to a boil.
Reduce the heat to low and gradually add the dissolved kudzu starch to the boiling dashi, stirring constantly.
Continue stirring until the mixture thickens and becomes translucent.

Thickened kudzu starch in dashi in a saucepan

Add the tahini mixture to the saucepan with the thickened kudzu mixture. Stir thoroughly to combine.
Cook the mixture for an additional 2-3 minutes, stirring continuously.

Cooked goma tofu in a saucepan

Remove the saucepan from heat and let the mixture cool slightly.
Prepare a square or rectangular container by lining it with plastic wrap.
Pour the mixture into the container and smooth the surface with a spatula.

Goma tofu in a square wooden mold lined with plastic wrap

Allow the Goma tofu to cool completely, then refrigerate for at least 1-2 hours to set.
Once set, remove the Goma tofu from the container by lifting the plastic wrap. Carefully remove the plastic wrap.

A block of goma tofu after setting

Cut the Goma tofu into rectangles and serve with optional toppings such as sliced green onions and toasted sesame seeds.

Goma tofu with toppings and dipping sauce

Notes:

Goma Tofu has a delicate texture and a nutty flavor from the sesame seeds. It can be enjoyed as a light appetizer or a side dish in a traditional Japanese meal.
Garnish with thinly sliced scallions and toasted sesame seeds.
Serve with a dipping sauce made from a 1:1 mix of dashi and soy sauce.

Jay H

Jay is a Project Manager for a U.S. Company that does business globally. He has worked and lived in many places and has spent time learning how to cook dishes from around the world. Currently based in Japan, he created the Mountain Plums website during the Covid pandemic as a way to express himself though cooking while staying active.

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