In Japan there is a food called ‘Goma Dofu’ or ‘Sesame Tofu’ which is made from three simple ingredients: ‘Neri-goma’ which is a paste made from ground Toasted Sesame Seeds, Water (OR Dashi) and ‘Kuzu Root Starch’. It is called ‘Tofu’ but it is not Tofu because Soy Milk is not used.

It is almost impossible to find ‘Kuzu Root Starch’ where I live, so I make it in a different way. I have tried with three different starch, Potato starch, Tapioca starch and Corn starch, that are all commonly available here in Australia. They all worked fine, but my first choice is Tapioca. However, making ‘Sesame Tofu’ with just Tapioca starch is too tricky. That’s why I use gelling agent.

My ‘Sesame Tofu’ is actually ‘Tofu’ because it is mostly Soy Milk. Its texture is quite similar to authentic ‘Goma Dofu’ but more nutritious. Now I can share the recipe with you. All Tofu lovers should try it.


4 to 6 Servings


2 to 3 tablespoons Toasted Sesame Seeds *Black OR White, I used Black
1 & 1/2 cups Soy Milk
2 tablespoons Corn Starch, Potato Starch OR Tapioca Starch Flour
4g (1 & 1/4 teaspoons) Agar Agar OR 2 teaspoons (8g) Gelatine Powder *I used 1 sachet (8g) Queen’s Jel-it-In Vegetarian Gelling Powder


  1. You need Sesame Paste. I have tried with Tahini, but you can’t get the right flavour because Tahini is made from raw Sesame Seeds. Please toast Sesame Seeds using a sauce pan for a few minutes or until aromatic, then grind into paste using ‘Suribachi (Japanese Mortar)’ or small food processor.
  2. Place Soy Milk, Sesame Paste, Starch and a pinch of Salt in a saucepan. If you use Vegetarian Gelling Powder OR Agar Agar Powder, add it at this stage and mix well. *Note: If you use Agar Agar Powder, use it according to the instruction on the package.
  3. Bring to the boil over medium low heat, constantly stirring with a wooden spoon. It should become gooey paste. Remove from heat.
  4. If you use Gelatine Powder, sprinkle Gelatine Powder over 2 to 3 tablespoons boiling water in a small bowl and whisk until dissolved. Then whisk into the mixture and mix well.
  5. Pour the mixture into wet glasses, plastic-wrap-lined container or wet jelly moulds, then cool to set. When cool enough, place them in the fridge to set completely.
  6. Serve with ‘Wasabi & Soy Sauce’ OR ‘Miso Sauce’ which can be made by mixing 1 tablespoon Miso, 1 tablespoon Mirin and a little bit of Sugar if you like it sweeter, or sauce of your choice.