The tofu we typically think of is made of soy beans.
But in Japan many other types of tofu exist.
Some popular ones are sesame tofu and peanut tofu.
I was going to make one of them, but I just didn’t have the ingredients for either one of them.
But I did have sunflower seed butter, and I decided to use it to make tofu.
So, here is my Sunflower Tofu.
It’s so smooth, just like tofu, but it’s creamier.
I’ve never made tofu like this (or any tofu!), and I was pleasantly surprised by how delicious it turned out.
When something tastes this good, you don’t want to mess it up, and it’s best when it’s enjoyed simply.
So I decided to serve it with just wasabi and soy sauce.
I don’t know why I didn’t try sooner.
I used a glass container to make the flat one (above) and cut it into individual pieces, but I also made an individual pouch, just for fun.
This one is pretty, too.