Easy Vegan MiSOgood Sesame Miso Goma Dofu
Sesame Tofu:
1 1/4 Cups Water
1/4 Cup Tahini
3 Tablespoons Potato Starch
2 Tablespoons MiSOgood Sesame Miso
To Serve:
2 Tablespoons MiSOgood Sesame Miso
Wasabi, to Taste
Lightly grease a 9 x 5-inch loaf pan or place a set of rectangular-shaped silicone molds on a sheet pan for easier maneuvering; set aside.
Combine the water, tahini, potato starch, and sesame miso in a blender and puree on high speed until thoroughly combined. Alternately, you can simply whisk everything together, but it may take a good bit of effort to get the tahini smoothly incorporated.
Pour the liquid into a small saucepan and set over medium heat. Whisk continuously as it begins to cook and slowly thicken. It will only take 4 - 5 minutes until it becomes glossy and viscous, almost like pudding.
Working quickly, pour the mixture into your prepared pan or molds. Tap them lightly on the counter to release any air bubbles and smooth out the top with your spatula. Let cool to room temperature before transferring to the fridge. Chill for at least 3 hours.
Once set, turn the goma dofu out and slice, if molded into one block. Top with additional sesame miso and wasabi, to taste.
1 1/4 Cups Water
1/4 Cup Tahini
3 Tablespoons Potato Starch
2 Tablespoons MiSOgood Sesame Miso
To Serve:
2 Tablespoons MiSOgood Sesame Miso
Wasabi, to Taste
Lightly grease a 9 x 5-inch loaf pan or place a set of rectangular-shaped silicone molds on a sheet pan for easier maneuvering; set aside.
Combine the water, tahini, potato starch, and sesame miso in a blender and puree on high speed until thoroughly combined. Alternately, you can simply whisk everything together, but it may take a good bit of effort to get the tahini smoothly incorporated.
Pour the liquid into a small saucepan and set over medium heat. Whisk continuously as it begins to cook and slowly thicken. It will only take 4 - 5 minutes until it becomes glossy and viscous, almost like pudding.
Working quickly, pour the mixture into your prepared pan or molds. Tap them lightly on the counter to release any air bubbles and smooth out the top with your spatula. Let cool to room temperature before transferring to the fridge. Chill for at least 3 hours.
Once set, turn the goma dofu out and slice, if molded into one block. Top with additional sesame miso and wasabi, to taste.