Matcha Tofu Cake with Black Tahini Sauce

This has long been my favorite. If you enjoy matcha (green tea) flavor, tofu, and black sesame seeds, you will appreciate this tofu cake. My initial experience with making matcha sweets was baking cookies at the age of six. I recall mixing kinako (roasted soybean powder), all-purpose flour, butter, and matcha powder. Using matcha powder remains special to me, partly due to its cost, which makes it all the more valuable.

A Brief History of Matcha in Sweets:

The connection between matcha and sweets has deep roots in Japanese culture. The tradition began to take shape during the Muromachi period (14th–16th centuries), when chanoyu (the Japanese tea ceremony) emerged. During these gatherings, matcha was enjoyed alongside wagashi (traditional Japanese confections), especially higashi (dry sweets) and omogashi (moist sweets). At this stage, sweets were paired with matcha, but rarely did matcha appear within the sweets themselves.

It wasn’t until the Edo period (17th–19th centuries) that matcha became more accessible, thanks in part to stabilized production in regions like Uji. As tea ceremony culture spread from aristocrats to the general public, confectioners began incorporating matcha into wagashi. Popular creations like matcha yokan and matcha manju started to emerge, using matcha both for its flavor and vivid green color. This era laid the foundation for the matcha sweets we know and love today.

In the Meiji period (late 19th century), with the influence of Western confectionery, Japanese pastry chefs began experimenting with matcha in Western-style desserts like cookies, cakes, and custards. The vibrant color and complex, slightly bitter flavor of matcha attracted attention not only as a taste enhancer but also as a visual element—paving the way for the global matcha sweets trend we see today.

matcha tofu cake with black tahini sauce

Ingredients:

<Serves: 9'x9' baking pan or 2-quart glass dish>

1 (14 oz) block of silken tofu (no need to drain water)

1 banana

2 eggs

1/2 cup pure cane sugar

1 tsp vanilla extract

1/2 cup millet flour (alternative flours may be used)

1 tbsp matcha powder

Black Tahini Sauce:

1/4 cup black tahini (or white sesame tahini)

1/2 cup maple syrup

Instructions

1. Preheat the oven to 350°F (180℃) and prepare a baking pan by lining it with parchment paper.

   
   

2. Using a food processor, blend the tofu, banana, eggs, sugar, and vanilla extract until the mixture is smooth. Transfer the filling to a large mixing bowl.
   

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3. Add the flour and matcha powder, whisking until they are completely combined.

4. Transfer the mixture into the prepared pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely, then refrigerate for at least 8 hours or overnight.

5. To make the black tahini sauce, mix the black tahini with maple syrup.

6. Cut the matcha tofu cake into slices and serve with a dollop of black tahini sauce on top.

matcha tofu cake with black tahini sauce 

Posted on July 6th, 2020