How Sesame Tofu Solidifies
Although sesame tofu is named after tofu, it hardens in a different way than tofu. Here, I will explain why sesame tofu hardens with starch.
Starch Does NOT Dissolve in Water
First of all, potato starch does not dissolve in cold water. In the case of potato starch in water, which is often used in cooking, the potato starch immediately sinks even if it is mixed thoroughly. This shows that potato starch is not soluble in water.
However, when the potato starch is heated, it can be used to thicken food. Let’s take a look at what is happening here.
Heating Makes it Starchy
Starch is made up of chains of glucose sugars that are tightly folded together.
Normally, there is a strong force called hydrogen bonding between these chains. Therefore, the chains do not come apart.
When starch is heated, these hydrogen bonds are broken. Aand the folded chains are loosened. Water will enter the space between the broken chains.
This change is called gelatinization. As the name implies, it is a change that results in a sticky substance like glue.
When gelatinized starch is cooled, water does not come out immediately. This is the mechanism that makes it possible to produce sticky sesame tofu.
Tahini Tend to Be Lumpy
If you add a large amount of water to tahini at once, water will not mix well and tahin will become lumpy. As you know that sesame oil is extracted from sesame, sesame contains a lot of oil. Therefore, it is natural that they do not mix well with water.
Once they become lumps, it is extremely difficult to dissolve them. So, first add the potato starch and seasonings, and mix well. If you add water little by little, you can mix the ingredients evenly without lumps.
If the mixture becomes lumpy, it is okay to mix it thoroughly while it is heating. But I recommend that you mix it a little more carefully to get a smooth texture.
Recipes
Easy Homemade Sesame Tofu with Potato Starch and Tahini
- tahini 50 g
- potato starch 25 g
- soy sauce 1 tsp
- brown sugar 1 tsp
- dashi powder 1/2 tsp
- water 200 g
- Put all ingredients except water into a pot and mix well.
- Add water a little at a time and mix to prevent lumps from forming. It will be smoother if it is mixed evenly.
- Place the pan on low heat.
- While it is heating, keep stirring with a silicon spatula to scrape the bottom of the pan.
- When the mixture begins to thicken, stir thoroughly to make an even mixture.
- Cook until the mixture is very thick and the dough falls out of the pan when scooped up, not running.
- Place in a container and let cool.
- You can make edamame tofu and gelatin tofu easily also.
Edamame Tofu: Easy to Make with Frozen EdamameThis recipe for Edamame Tofu is easy to make using frozen edamame. I use soy milk and gelatin so that it can be made overseas.pieceofoishi.com2021.11.01Tofu Hardened with Gelatin - Easy to Make with Soy MilkThis recipe for Tofu is easy to make using gelatin and soy milk. You don't need to use salt called Nigari. It's only for cold tofu, hiya yakko.pieceofoishi.com2021.11.09
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