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–+ servings

Hazelnut Tofu (Hazelnut Dofu)

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Hazelnut goma dofu is a variation of traditional Japanese sesame tofu Goma Dofu, offering a rich, nutty flavour and a smooth, creamy texture. This dish combines the wholesome goodness of hazelnuts with the delicate, silky consistency of goma dofu, creating an irresistible fusion that makes a wonderful dessert.
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Prep Time25 minutes
+ Resting 1 hour 15 minutes
Total Time50 minutes
Servings4

Ingredients 
 

Nut Butter (Optional)

Hazelnut Tofu

  • 50 g cornstarch (called cornflour in the UK; you can also use potato starch)
  • 500 ml water
  • 150 g nut butter (from above or store-bought)
  • 30 g dark muscovado sugar (or golden granulated sugar)
  • 1/4 tsp salt (4g)
  • 2 tbsp date molasses (optional, to serve)

Instructions 

Hazelnut Butter (optional)

  1. To make your own hazelnut butter (or nut butter of choice), pre-heat the oven to 180°C and roast the nuts for 15 minutes or until golden (or 10 minutes for smaller nuts like pistachios). Let them cool for 10 minutes, then blend with the salt in a high-speed blender to a smooth butter, scraping down the sides occasionally. This makes more than required, but you can store it in a jar at room temperature for several weeks.

Hazelnut Tofu

  1. For the tofu, whisk the cornstarch and water together in a saucepan, then whisk in the nut butter, sugar and salt. Heat the liquid over medium heat, whisking constantly, until it begins to thicken. Reduce the heat to low and use a spatula to keep stirring until it has turned to a custard-like consistency and the spatula leaves a trail on the bottom of the pan. Cook for another 5 minutes, stirring often, then turn off the heat.
  2. Moisten the inside of a 20 cm x 20 cm mould with water and pour in the mixture. Smoothen out the top and tap the mould to remove any air bubbles. Then dribble 2-3 tablespoons of water over the surface to prevent it from drying out. Allow to cool for 15 minutes before refrigerating for 1 hour or until set. You can store it covered in the refrigerator for 3–4 days.
  3. To serve, remove from the mould and cut into four equal pieces. Serve each piece on a plate and drizzle with the date molasses.