Goma-dofu (ごま豆腐)

Steps

1. 

   Mix the cornstarch, salt, and 0.5 cup of water.

2. 

   Bring the remaining 1 cup of water to a boil and set aside.

3. 

   In a pot, place the white sesame paste and gradually add the starch mixture, one tablespoon at a time, stirring thoroughly each time. After adding 3–4 tbsp of the mixture you can add it in larger portions. When almost half of the starch mixture is incorporated, add the remaining part all at once. Stir well.

4. 

   Gradually pour the prepared hot 1 cup of water into the mixture.

5. 

   Place the pot over medium heat, stirring with a wooden spatula. As soon as the mixture boils, reduce the heat to low and continue stirring constantly to prevent lumps. The mixture is ready when the spatula can split it into two parts and the bottom of the pot becomes visible.

6. 

   Transfer the mixture into a moist mold, cover it with a damp plastic wrap, and place the mold in a tray or bowl of water, ensuring the mixture does not dry out. Chill in the refrigerator for 1–2 hours until fully set.

7. 

   Remove the set “tofu” from the mold, place it on a cutting board, and cut into cubes.

8. 

   Peel and grate the ginger root. Garnish each cube with a small amount of grated ginger and lightly drizzle with soy sauce.