Gomadofu
This is a sort of salty tofu and sesame pudding, it’s a traditional japanese recipe. It doesn’t have that much to do with tofu, but its texture is actually quite similar, and for this reason it has been called the same way.
I found it in a cookbook which explains how to use agar agar.
It’s eaten in Japan with soy sauce and wasabi. What you see in the picture is actually mustard…it really depends on your tastes, the dish itself is already quite peculiar…
Ingredients:
(serves 2)
– 40gr sesame paste (tahini)
– 1 pinch of salt
– 100ml soy milk
– 100ml water
– 2 gr agar agar powder
– wasabi
– soy sauce
Method:
In a bowl, melt sesame paste with salt. In a small pan combine water, soy milk and agar agar. Let it reach the boiling point and wait for 30 seconds: this is crucial to achieve the right consistency, which has to be not too “sticky”.
Pour the hot liquid over the sesame paste, and stir well: for this reason the bowl where you melt the sesame paste at the beginning should be large enough.
Pour the mixture into two square trays or small bowls, let them cool and put them in the fridge for at least 1 hour to set.
I’ve used two recycled trays, the ones you’ve given when you buy something from the counter at the super. I really liked the shape they gave to the pudding.
It’s very nutritiuos: even if it’s small it’s considered as a complete meal to have with some salad. I propose this dish to all who are “prepared” to exotic tastes…you may have some pastas later on not to remain to “shocked”!
This is SO ELEGANT!! Thank you Pizza pie, that’s brilliant!