This tofu and black sesame pudding is easy, healthy and vegan-friendly. It’s made with Japanese black sugar syrup (kuromitsu) and roasted soy bean powder (kinako). We use tofu for an amuse bouche, starter, salads, soups and mains but it’s unusual to use it as a dessert. Silken tofu is made from soy beans – it's very delicate, smooth and has its own sweetness. In a Japanese set-course menu, such as a Kaiseki course, we have plenty of sugar or honey during in the preceding dishes so we don't need to have much sweetness at the end of the meal
- 80g cane sugar
- 40g caster sugar
- 100ml water
- 155g silken tofu
- 1 tablespoon black tahini
- 100ml soya milk
- 5g gelatine
- 1 pinch kinako powder
- To make the kuromitsu; place cane sugar, caster sugar and water into a saucepan and heat until it starts to boil. Turn down the heat to low for five minutes. Transfer it to a jar and allow it to cool down.
- Place silken tofu and black tahini into a blender.
- Place soya milk and gelatine into a saucepan. Heat at a low temperature until the gelatine is dissolved. Add to the blender and mix well. Pour the mixture into small bowls and allow to set in the fridge for about two hours.
- To serve, pour the kuromitsu sauce on top and sprinkle over the kinako powder.
TIP- You can adjust the amount of kuromitsu sauce to suit your taste.
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