Hi Julius, ( i read about you and now i know what is Hermann 😊) another awesome recipe, and so simple. You always teach me new words along with your recipes. So Julius, i truly ," Kansha" for all your wonderful recipes. Thank you. Sending you loads of love, happiness and blessings from India 💕💕💕💕
I had this at a Buddhist monastery in Japan and have wanted to have it ever since. Only thought to look up a recipe today! Thank you so much. I can’t wait to try this. It was soooooo delicious when I had it!
I had goma dofu when I was visiting a buddhist monastery in Japan 9 years ago and instantly fell in love with it, knowing that I would probably never find it anywhere else. Thank you for reminding me of it, I will definitely give it a try!
Wow ur not normal food creator U are a scientist Who always in way of searching new recipes. U know u are soooo much inspirational . I really like ur enthusiasm and ur creativity . ❤❤❤❤❤❤❤❤❤❤❤ From BHARAT (india🇮🇳) To Germany 🇩🇪
Your appreciation of cultures and food is so amazing 😊😊😊 you're absolutely right about how we lose appreciation for food in this fast paced world. Thank you for creating such wonderful and thoughtful content ❤
So great and thoughtful, the way you explain and mention things very much needed in this fast pace world where we are forgetting these recipes. Thanks again
I really do like the so called "cultural vegan" approach. It gives better grounding of vegan food in culture as not only something purely experimental. In Poland something similar was done by Marta Dymek. She also published her book in German language if you're interested.
Just have got your channel. You are as wonderful as you amazing dishes. Watching one by one, because now I have off - period. Love you 😘. God bless you my son 😇
Hi, I just found this channel and first of all I love your content, your energy and how proficient of a chef your are. Really awesome recipes! Definitely will use this channel as reference for my own cooking :D. I saw some older videos was wondering, whether you became vegan during your youtube journey or you just happen to enjoy vegan food options? Alright, thanks and bye
This looks so delicious. Does it have a strong tahini flavour? I have only used tahini in hummus recipes, but am very intrigued and I will be trying this recipe very soon. Kansha! 🙂
Hero, thanks for watching ❤ No need to be vegan to come along for the ride haha. There's just so much naturally plant-based food that goes unnoticed. Hopefully videos like this shine a light on it.
Definitely tastes of toasted sesame. If you want to turn it into a dessert, I would sweeten it lightly with sugar, maybe even add some cacao powder (?!), then serve with some maple syrup...
Love this! I've always been curious to try tofu but I avoid soy, so this is interesting. Seems so simple with the shortcuts too. Could you use it in savory dishes like firm tofu or is it too soft? Seems very versatile, can make it black with black sesame or as per you comment, add some sweetness for a dessert. Just waiting for someone to post the chickpea version lol
This one is closer to a silken tofu, so you could sub it for that. And definitely also works with black sesame seeds! I've got a video about chickpea tofu on my channel too ☺️
It is almost midnight here while watching this, if it was earlier I would already be eating it 😂😂 first thing in the morning, many, many thanks….what/how else can I use this fabulous tofu? 🌷🇬🇧🌷 Maria
Hi Julius, ( i read about you and now i know what is Hermann 😊) another awesome recipe, and so simple. You always teach me new words along with your recipes. So Julius, i truly ," Kansha" for all your wonderful recipes. Thank you. Sending you loads of love, happiness and blessings from India 💕💕💕💕
Love this so much! I really appreciate your Kansha ☺ Thanks for watching!
@@BakingHermannWould it help if kuzu is replaced by potato starch? Kuzu starch is not available where I reside
Somebody needs to get you doing your own plant based cooking show on tv
I had this at a Buddhist monastery in Japan and have wanted to have it ever since. Only thought to look up a recipe today! Thank you so much. I can’t wait to try this. It was soooooo delicious when I had it!
I had goma dofu when I was visiting a buddhist monastery in Japan 9 years ago and instantly fell in love with it, knowing that I would probably never find it anywhere else. Thank you for reminding me of it, I will definitely give it a try!
No way!! Oh you definitely have to give it a go then ☺️
Since I have a soy allergy, learning about these different options for foods that are typically just soy in the mainstream is really helpful
REALLY COMFORTING. I dont eat meat also.I loved soy tofu. A near black-out made me realise it's a no,no.
Then the search for non soya tofu 😊
Hi, I am not vegan but learning from your videos makes me want to try more of vegan recipes. I think I am going to try this one as well.
Let me know if you liked it 😊
Thank you for being clear with your ingredients and showing them because I am able to relate them with ingredients available at my end thank you .
You have the most infectious smile and energy. ❤
One of the best cooking channels I've followed in ages. Merci.
Wow ur not normal food creator
U are a scientist
Who always in way of searching new recipes.
U know u are soooo much inspirational .
I really like ur enthusiasm and ur creativity .
❤❤❤❤❤❤❤❤❤❤❤
From BHARAT (india🇮🇳)
To Germany 🇩🇪
Thank you so much ☺️
@@BakingHermann wunderbar from india
I'm a vegan from India too❤
Excellent presentation with your glowing confidence. Thank You
So nice of you ☺️🙏
Excellent content, thank you!!
Amazing channel ty for this cant wait to test it out
Your appreciation of cultures and food is so amazing 😊😊😊 you're absolutely right about how we lose appreciation for food in this fast paced world. Thank you for creating such wonderful and thoughtful content ❤
So great and thoughtful, the way you explain and mention things very much needed in this fast pace world where we are forgetting these recipes. Thanks again
This looks really cool. Also, great start to the new series - of they're all like this I'm hooked already.
Awesome, thank you 😊
Please bring us more recipes from those Japanese Buddhist monks we can use.
awesome! Id love to see more Buddhist Temple Cuisine recipes!
LOVE your channel! ❤
Thank you ❤
love the food history points!
🙏🙏🙏
Thank you for this recipe ❤❤❤
You’re welcome!!
Looking amazing definitely i am going to try it soon❤
It's very satisfying to make! Let me know what you think.
Lovely!
I really do like the so called "cultural vegan" approach. It gives better grounding of vegan food in culture as not only something purely experimental. In Poland something similar was done by Marta Dymek. She also published her book in German language if you're interested.
Thank you Mr Herman I am iranian you made my day .
Just have got your channel. You are as wonderful as you amazing dishes. Watching one by one, because now I have off - period.
Love you 😘.
God bless you my son 😇
Hi, I just found this channel and first of all I love your content, your energy and how proficient of a chef your are. Really awesome recipes! Definitely will use this channel as reference for my own cooking :D. I saw some older videos was wondering, whether you became vegan during your youtube journey or you just happen to enjoy vegan food options? Alright, thanks and bye
Nice Recipe, new follower from Colombia 🤟
Awesome, thank you!!
Bravo ❤îmi place foarte tare mâncarea ta ,mulțumesc 😊
Ja wirklich wunderbar ❤Danke für das tolle Video, neue Abonnentin ab heute 👍 viel Erfolg 🍀
What’s the name of the Japanese Art of appreciating the effort of preparing the ingredients you mentioned - Kanksa?
Kansha 😊
love to see new videos
More coming soon!
You are so cute 🥺❤ thanks for all the vegan recipes
thank you for recepi.. which blender you used?
wun-der-bar!!!
Looks yummy. I will try it? Can you make firm tofu?
Hermann, might you organize these videos into themed playlists, just to make finding them a smidge easier? Many thanks!
Would love mesurments in cups instead of weight. I know its less precise but way more useful. Thank you for truly original and healthy recipies!!
That tofu looks very soft . Softer than the soybeans tofu
This looks so delicious. Does it have a strong tahini flavour? I have only used tahini in hummus recipes, but am very intrigued and I will be trying this recipe very soon. Kansha! 🙂
It definitely has a noticeable toasted sesame flavour, which I really like 😊
Can we use just the Nerigoma as a sort of Sesame butter since that was pretty similar to how you would make nut butter?
That's basically what it is, so yup 👍 absolutely
2023 - how to make Gorma Dofu
2024 - Trader Joes pre-prepared Sesame Tofu
Kansha 😌
Hello, I have few questions, can I use tahini and corn starch instead, to make it more local friendly? I'll make this as a sweet desert for sure.
Absolutely 😊
How long can this be on the fridge and the legume tofu’s as well? Thanks a lot
2-3 days 😊
I wonder if I could use black sesame seeds
Maybe I could do something similar at Brazil putting some tapioca instead of Kuzu...
I was translating here and potato starch is our Polvilho doce. Now can I try a bit more safe 😅
Dude I'm not vegan but your videos>>>>>>
Hero, thanks for watching ❤ No need to be vegan to come along for the ride haha. There's just so much naturally plant-based food that goes unnoticed. Hopefully videos like this shine a light on it.
@@BakingHermann
Love from India ❤
Straight back from the UK 😊
What is the phrase he always says before videos end ? I can't catch it. "Laoganma" ? 🤔
Wunderbar - it means wonderful in German ☺️
Oh, thank you,@@BakingHermann.
Podrias replicar el video en español. Agradecida de antemano. Saludos.
Ce sunt acestea?este cuva susan?❤
Does it have sesame taste? I am trying to establish whether I can use it as an ingredient in desserts or in savoury dishes.
Definitely tastes of toasted sesame. If you want to turn it into a dessert, I would sweeten it lightly with sugar, maybe even add some cacao powder (?!), then serve with some maple syrup...
@@BakingHermann I was thinking panna cotta with raspberry or strawberry sauce.
Love this! I've always been curious to try tofu but I avoid soy, so this is interesting. Seems so simple with the shortcuts too. Could you use it in savory dishes like firm tofu or is it too soft? Seems very versatile, can make it black with black sesame or as per you comment, add some sweetness for a dessert. Just waiting for someone to post the chickpea version lol
This one is closer to a silken tofu, so you could sub it for that. And definitely also works with black sesame seeds! I've got a video about chickpea tofu on my channel too ☺️
Haha of course you do! I feel like I should try a checkerboard white and black dessert. If I do, I'll send you a pic on insta
It is almost midnight here while watching this, if it was earlier I would already be eating it 😂😂 first thing in the morning, many, many thanks….what/how else can I use this fabulous tofu? 🌷🇬🇧🌷 Maria
Sesame seeds are very high in calcium 💪
🥰😍🥰🥰🥰🥰😍😍🥰🥰
Me being allergic to sesame seeds. Well because of this video I know if somebody ever offers me goma Dofu do not take it because it will kill me
Haha oh no 😂
Please make peanut tofu
Would love to see you make actual tofu from soybeans and soy sauce. 😅
What does it taste like?
Toasted sesame 😊
@@BakingHermann lol
Pour tea over it!
You mentioned tahini... can you not cut corners and use tahini rather than grinding down sesame seeds, which produces the exactly the same thing 🤔🤔
Exactly 😊 that’s why I say that you can also use tahini instead
@@BakingHermann Tahini is sesame paste but with oil added. Could be wrong but that's from last time I've checked recipes and store bought versions
But that's not the ingredient in this particular video
Please put your recipe on vedio so i can follow....I don't have facebook😢...Thank you so much😮
Mung bean tofu? 👀
Great idea for the next one!
I am sure it's delicious but it is not tofu, it's kind of halva without sugar.
It’s like a silken tofu 😊
Expensive...
You can use tahini instead of buying loads of sesame seeds 😊
So cool, soy doesn't like me 🩶Have you done this with tahini? I imagine fresh from seeds is better though