How can a dish with no sugar in it be such a stunningly tasty dessert? We fell in love with a number of things while in Japan, one of them being a fantastic dish called Goma-dofu, or sesame dofu. It had a creamy, savory-nutty sweetness that was terribly addictive. Note that it’s not actually soy-based tofu though; it’s made of ground sesame seeds and kuzu starch, and makes for a great vegan dish. Kuzu (or Kudzu) is a perennial ornamental vine that’s a member of the pea family, and originally hails from Asia where its root starch is used primarily as a thickener for soups, stews, and sauces. In Japan it’s used in both savory and sweet treatments.
We ate a number of tasty goma dofu dishes while we were in Japan, and before we had even returned to the states I vowed that I would try to replicate it at home.