• Kuzu flour 50g

  • Sugar 10g

  • Salt 3g

  • Sesame paste 45g

  • Extra Virgin Olive Oil 5cc

  • Spinach

  • Dried bonito flakes

  • For the sauce:
    Sesame paste 30g

  • Extra Virgin Olive Oil 10cc

  • Sesame seed 5g


To make the Tofu, place the Kuzu flour 50g, sugar 10g, and salt 3g into a container, add 450cc of cold water mixing well around 1 minute.
Add Sesame paste 45g and Extra Virgin Olive Oil 5cc, turn on the heat to low-medium and gently stirring continuously 5 minutes until it gets thick like yogurt.
Put a big sheet of cling film on a plate or deep square container, pour the mix into it, then wrap completely. Wait 15 minutes to cool down then put it in the fridge for 4 hours to set.
Boil the spinach for 1 minute in salty water, and put them into the ice water for 3 minutes to keep the color.
Toast the sesame seed in a pan over low heat, and put them in a small bowl and mix with sesame paste 30g and Extra Virgin Olive Oil 10cc till you get a creamy sauce.
Take out the shaped tofu, slice up your favorite size, dry the spinach and garnish no top..
Dressing with the sauce and sprinkle with dried bonito flakes