Ingredients:Sesame, starch, hon-kudzu ("true" kudzu) flour
Vegan, Gluten-free, Dairy-free, Soy-free
Storage: Refrigerate after opening and use as soon as possible.
Gomadofu (or goma tofu) is a silky smooth side dish that can be found as part of the vegan Bhuddist cuisine known as Shojin Ryori. Gomadofu, however, is not made from soybeans like typical tofu, but is actually made from sesame seeds (goma) combined with a starch to thicken it into a nutty dish.
This Mt. Koya gomadofu is a traditional and nourishing food that has been cherished and nurtured by the monks of Mt. Koya in Wakayama Prefecture. It’s thickened with kudzu starch which is made from the root of kudzu, a climbing vine which grows native in Japan. Daikaku Sohonpo also uses their own unique technique to create a gomadofu that won't melt even when baked.
Suggested uses: Carefully remove the gomadofu from the package (be carefully not to squeeze when removing). Cut the gomadofu into 1cm thick slices. Place in a pan and warm each side for at least 2mins on medium heat with a bit of cooking oil (until it becomes crispy). Top with yuzu miso and dash of salt, cheese, chili oil and soy sauce, ponzu, yakiniku (Japanese BBQ) sauce, wasabi in soy sauce or your favorite sauce.
DISCLAIMER: We provide ingredients and common allergens based on the packaging as a reference only. Please consume with caution based on your own individual health concerns as we cannot guarantee the presence or lack of certain ingredients, allergens and/or animal products.