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Hi, thank you for watching my video! If your sesame tofu isn't setting, there could be a couple of reasons to consider. One possibility is that the cooking and stirring time might be a bit short. For that smooth texture in sesame tofu, I use 'kuzu' starch, which can be a bit pricier but is essential for the dish. Start by making sure to mix all the ingredients really well before applying heat. When you heat it up, the kuzu starch will start to thicken and get sticky. Heat your pot, and keep stirring with a spatula. It's important to continue stirring for at least 15 minutes after it gets sticky. You're looking for a consistency where the mixture slowly drops off the spatula.After that, give it a quick cool down with cold water. Another thing to consider is the moisture content; you might try using a bit less dashi in your recipe. I hope these suggestions are helpful for your next try. Best of luck!😊
