Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes (excluding refrigeration time for tofu)
Serving Size: 4 servings
This dish combines smooth sesame tofu with a savoury noodle soup jam and fresh toppings like okra, edamame, and wasabi for a delightful appetiser or light meal. It requires a bit of waiting time for the tofu to set in the fridge but is simple to prepare.
Ingredients
For the tofu:
- 5g gelatin powder
- 300ml soy milk
- 2tbs gold sesame paste
- A pinch of salt
For the topping:
- 1 x okra
- 6-8 edamame-green soybean
- A little fresh wasabi
- A bit of grated ginger
For the mentsuyu-noodle soup jam:
- 20ml soy sauce
- 20ml mirin
- 100ml water
- A pinch of katsuobushi-dried bonito flake starch (leave out for vegetarian option)
- A dash of water
How to make
- Heat up the soy milk and add sesame paste and salt. Mix them until the sesame paste become smooth.
- Add gelatin powder and mix well.
- Pour sesame tofu into container. Allow to cool a bit then refrigerate to harden.
- Make noodle soup jam. Add ingredients and bring to boil. After that, sieve to remove the katsuobushi.
- Can be thickened by adding cornstarch and water mix.
- Allow the noodle soup jam to cool.
- Pour the jam onto the sesame tofu.
- Top with the boiled okra, edamame, ground ginger and wasabi as you like.