Recipe courtesy of Kyotofu
Save Recipe Print
5 hr 5 min
10 min
4 hr 50 min
5 min
4 servings



In a small bowl, place 1/2 cup soymilk and sprinkle gelatin over top. Set aside 5 minutes. 

In a medium saucepan, combine 2 1/2 cups soymilk and sugar. Cook over medium heat, stirring occasionally, until milk is hot (but not boiling) and sugar is dissolved, about 5 minutes. 

Remove from heat; stir in reserved gelatin mixture until dissolved. Stir in the remaining soymilk and sesame paste. Transfer the mixture to a blender (or use an immersion blender with liquid in pot) and blend until smooth. 

Set a medium bowl in a bowl of ice water; pour soymilk mixture into the empty bowl. Let the mixture stand, stirring occasionally, until cool, about 45 minutes. Pour milk mixture into glasses. Refrigerate 3 to 4 hours or until firm.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


My Private Notes

Add a Note
Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.


Sesame Tofu Salad

Recipe courtesy of Ree Drummond

Vietnamese Sesame Beef and Tofu

Recipe courtesy of Food Network Kitchen

Sesame-Crusted Tofu with Soba Noodles

Recipe courtesy of

Ginger Black Sesame Beans

Orange Black Sesame Tuilles

Recipe courtesy of Deb Stanton

Sesame-Crusted Tofu with Spicy Pineapple Noodles

Recipe courtesy of

Tuna Burger with Tofu Ginger Sesame Sauce

Recipe courtesy of Tyler Florence

Southern Fried Tofu with Sweet Potatoes

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories