Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, rich and sticky sesame tofu. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Rich and Sticky Sesame Tofu is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Rich and Sticky Sesame Tofu is something which I’ve loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook rich and sticky sesame tofu using 10 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Rich and Sticky Sesame Tofu:

1. Make ready 3 to 3 1/2 tablespoons Pure sesame paste (white or black）
2. Prepare 1 1/2 to 2 tablespoons Katakuriko
3. Make ready 250 ml Cold water (not hot water)
4. Take 1/2 tsp Dashi stock granules
5. Get 1/2 tsp Sugar
6. Get 1 tiny pinch Salt
7. Take For serving:
8. Get 2 small bowls
9. Prepare 1 Plastic wrap
10. Take 2 Rubber bands

Steps to make Rich and Sticky Sesame Tofu:

1. Line the small bowls with generously sized pieces of plastic wrap. This will be wrapped around the sesame tofu mixture later.
2. Attention: If you try to cook this too fast, the katakuriko will stiffen up and separate from the sesame paste, so keep on stirring and taking the pan on and off the heat diligently to prevent that.
3. Stir up from the bottom slowly over a low heat. The katakakuriko will gradually coagulate, so don't stop stirring. After cooking for about 2 minutes, take the pan off the heat and mix very very well.
4. Attention: If you try to cook this too fast the katakuriko will stiffen up and separate from the sesame paste, so keep on stirring and taking the pan on and off the heat diligently to prevent that.
5. Cook the mixture for another 30 seconds to 1 minute, and take the pan off the heat again. Keep on stirring. Repeat this for 3 to 4 times, until the mixture become thickened, stirring all the time.
6. When the mixture is shiny and about the consistency of a thick custard, pour into the small bowls lined with plastic wrap. It's OK if it's a little soft.
7. Gather the plastic wrap around the mixture and close with rubber bands. Cool the bowls in the refrigerator for about 1 hour, until they become completely cool. Eat with wasabi and soy sauce.
8. To cool the mixture faster, put some cold water in the bowls and let the plastic wrap packages float in it. They should be cooled down enough to eat in 30 to 40 minutes.
9. This is the white sesame version. The amounts are the same, so please try it out.
10. If you mold the sesame tofu in bowls with smooth insides, then unmold them upside down, they will look very pretty.
11. Addition: If you cook them too much and let too much water evaporate, the sesame tofu will become hard, so please be careful. It's fine if the mixture is on the soft side.

So that’s going to wrap this up with this exceptional food rich and sticky sesame tofu recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!