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Hazelnut Tofu (Hazelnut Dofu)

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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Active Time 25 minutes
Total Time 50 minutes
+ Resting 1 hour 15 minutes
Course Dessert, Staples
Servings 4

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)

  • 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

  • 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.
  • 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.
  • To serve, remove from the mould and cut into four equal pieces. Serve each piece on a plate and drizzle with the date molasses.
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