Chickpea Tofu

1. 1

   Grind the white sesame seeds with a mortar and pestle or similar utensil.

2. 2

   Pulverize the chickpeas into a smooth paste with a mortar and pestle or similar utensil, then strain through a sieve.

3. 3

   Combine the sesame seeds, katakuriko, dashi soup stock and salt in a pot, and mix well.

4. 4

   Heat over low heat, and mix with a wooden spoon or similar utensil.

5. 5

   After stirring for about 20 minutes, it should start to harden into a thick paste.

6. 6

   Add the chickpeas from Step 3 and combine until even.

7. 7

   Lightly dampen the inside of a container, and pour in the mixture.

8. 8

   Wet your hands to even out the surface.

9. 9

   Place the container in ice water, and chill to harden (or, place in the refrigerator after it cools to the touch).

10. 10

    Remove from the container, wet a knife, and cut into desired serving sizes.

11. 11

    Try it with wasabi and soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.