Annapurna KitchenSSMAIC · Kankhal, Haridwar

Volume VEasternJapanese

Inspired by: Kōya-san temple goma-dōfu

All year

Sesame Tofu (Goma-dōfu)

Tofu, Tempeh & LegumesProtein

Serves: 6
Portion: 1 square
Time: 40 min + 2 h setting
Texture: Silky, firm-set
Season: All year
Dosha: Vata
Pitta
Kapha
Vata-pacifying

Ingredients

What you need

Servings

Translate ingredients

Ingredients for 6 servings
Done	Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
	Tahini (sesame paste)	¼ cup white sesame paste	60 g	300 g
	Arrowroot / kudzu starch	⅓ cup (kuzu starch traditional)	50 g	250 g
	Water	2 cups	500 ml	2500 ml
	Rock salt (sendha namak)	pinch	1 g	5 g
	Soy sauce / tamari (gluten-free)	2 tsp (to serve)	10 ml	50 ml
	Ginger, fresh	grated (to serve)	5 g	25 g

Method

How to cook it

Step 1: Whisk sesame paste, starch, water and salt; strain.
Step 2: Cook over medium-low heat, stirring constantly with a wooden spatula, 15–20 minutes until very thick and glossy.
Step 3: Pour into a wet mould; cover surface; set 2 hours (cool, not refrigerated).
Step 4: Cut into squares; serve with soy and ginger.

Nutrition

Per serving, estimated

91kcal

Energy

1.9g

Protein

5.4g

Fat

9.7g

Carbohydrate

1.2g

Fibre

0.4g

Salt

Low salt · 0.4 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

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