Not sesame encrusted soy tofu but tofu made of sesame seeds; can it be done? I’m using raw, hulled white sesame seeds to give this traditional tofu method the best possible chance. If this works, it might be the nuttiest, richest, and possibly most sesamazing soy-free tofu yet! Or will we be bitterly disappointed?
Let’s find out:
- the full process of turning sesame seeds into milk, then tofu (or… something),
- how SesameFu compares to other soy-free tofus,
- a taste test to find out if it’s actually good, and whether it’s worth your precious seeds!
Special thanks to everyone who asked for this one! What should I tofu next? Let me know in the comments.
Sesame Seeds: A Primer (And a Correction)
In the video, I mentioned that white sesame seeds are black sesame seeds with their hulls removed. But thanks to some sharp-eyed commenters, I’ve since learned that’s not accurate.
Actually, black and white sesame seeds are different varieties altogether. White sesame seeds aren’t just dehulled black seeds; they’re their own type, and they have a golden or light brown hull that’s usually removed before sale. That’s what gives us the pale, creamy sesame seeds we’re used to baking with or sprinkling on buns.
Thanks to everyone who helped clarify that!
Step 1: Soak and Blend
I began with 454 grams (1 lb) of dry white sesame seeds, soaked them overnight, and drained them carefully using a sprouting lid (they really like to stick to everything). The soaked seeds weighed in at 839 grams, full of potential and ready for blending with double their volume of water to create sesame milk.
Pro tip: tighten your blender lid. Sesame seeds love to escape.
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Step 2: Milk and Strain
Milking was the labor-intensive part. If you’ve made almond milk, you’ll be quite familiar. The resulting pulp was surprisingly fibrous and fatty, not dry or choky like peanut pulp. It’s promising stuff for low-carb crackers, buns, or pie crusts.
I set the strained sesame milk aside for 40 minutes, hoping to see a starchy layer form. Instead, we got a creamy milk layer topped with a watery one. No big deal. I poured the whole thing into my stainless steel pot.
Step 3: Heat and Hope
I turned up the heat but before it could warm up, I tasted the Raw Sesame Seed Milk. I was expecting something delicious (toasted sesame seed milk is really good!) but was confronted with bitterness! Not quite a lupini bean-level disaster, but unpleasant enough to make me worry. Could cooking drive off the bitterness? Would the curds absorb less of it than the whey?
Surprisingly, the sesame milk started self-coagulating just like sunflower and pumpkin seed milks in past episodes. I let it boil for a few extra minutes, hoping for firmer curds and clearer whey.
I couldn’t resist and had a quick curd taste test. The curd was mild with a slight sesame flavor at first. I was excited! But the aftertaste was bitter. The whey, on the other hand, was super bitter. Usually, I save the whey from these experiments for soups and sauces. This time, it went down the drain.
Step 4: Press and Chill
I removed some of the whey by sinking in a strainer and scooping out the hot liquid. Then it was less mess to pour the curds into my cheesecloth-lined strainer over a bowl.
Then it was time for my favorite tofu press!
After pouring out more excess whey, this went into the fridge overnight.
The Verdict: Did Sesame Seeds Tofu?
The next morning, it was time to find out: Will Sesame Seeds Tofu?
The answer is yes but…
Texture: Creamier and firmer than pistachio tofu (last time’s experiment), but not as firm as pumpkin seed tofu.
Flavor: Bitter. Creamy, but bitter. Not quite snackable as-is.
Still, we weren’t giving up. Enter the air fryer test.
Step 5: Air Frying & Seasoning Saves the Day
I had some leftover seasoned black-eyed pea fiber flour from a previous episode (onion, garlic, paprika, nooch, etc) and coated half of the sesame tofu. Half of those got brushed with out. Half of the plain tofu got brushed with oil as well. And then I sprinkled flaky salt on all of the tofu before air frying at 400°F for 12 minutes, both with and without added oil.
Results:
Plain tofu: Still bitter. Texture? Creamy but not fluffy.
With seasoning: Shockingly good! The bitterness was completely masked, leaving a rich sesame flavor and snackable texture.
With oil vs. without: Minimal difference, since sesame seeds are already oil-rich. But interestingly, the oil-free ones had better crisp.
I noticed oil in the air fryer basket and was able to pour out about 1 tablespoon. Could this be a way to make not only tofu but sesame oil as well?
The flavor was surprisingly neutral. Not flavorful or aromatic. I saved it for mixing into a salad dressing.
Final Thoughts
While raw white sesame seeds can tofu, the bitterness might make you think twice before using it straight up. That said, the texture is fantastic, and with the right seasoning or use in recipes, it might just shine.
I regret not taste testing the seeds before beginning; I only did a sniff test to make sure they weren’t rancid. So I wonder about the quality of my No Name sesame seeds. Could choosing a pricier brand of seeds help? Could organic sesame seeds make a difference? I think it’s worth another experiment. Subscribe if you want to see how that turns out!
Sesame Tofu, SesameFu, SesaFu? What’s in a Name?
I’m not certain about a lot of things but I am certain that if we continue to call this “Sesame Tofu”, it will only get lost in the mix of sesame-crusted tofu recipes on the internet. It needs a new name! I was thinking SesameFu but I would love to know what you would call it? Please let me know in the comments below.
P.S.
And for those of you asking about pistachio tofu without vinegar—it’s coming soon, thanks to your requests and the kind support of a few generous viewers! This time, no sponsor needed, just community-powered curiosity. 🖤
