Goma Dofu 自製胡麻豆腐

@dafnelately convinced me to have this instead of a dessert, and it turned out to be my favourite thing of the evening. We nearly missed out on a fitting choice for my 5,555th abillion review 😉 In fairness this was half a dessert - the #goma (#sesame) had a taste profile that could be interpreted that way, and the #tofu had a texture that was dense without being firm. Almost like ice cream cake, minus the sweetness. And bathed in the saltiest #soysauce concoction in KL possibly 😏 The pièce de resistance was the dollop of #wasabi on top - it even felt like everything else on the plate was placed there to build around its glorious texture and flavour 😋 Outstanding 🥰

Japan is renouned for its many #tofu like dishes 🇯🇵 One that always puzzles the folk of abillion seems to be egg tofu, which really isn’t all that bizzare given its presence in almost any Asian supermarket. As the name might suggest, this is indeed a jelly-ish #curd of #sesame / #goma 🐦‍⬛ I was really expecting something sweeter given the #gomadofu I’ve tried but instead what they’ve done is plate it in a bed of #shoyu / #soysauce and top it off what what tasted like #ginger grounded into #wasabi 🫚 The combination of that topping is insane! They’ve also really pulled off the texture here — and if you’ve tried making this yourself it’s no simple feat. Arrowroot flour, also known as #kuzu, is a pain to work with 😴 The curd had absolutely no graininess! Kudos to the team 🙌 RM10 is a great deal for the quality on offer for what is a #shojinryori staple 🏯 It’s small, but the dollop of #wasabi is worth the novelty 🤭