In a small bowl, place 1/2 cup soy milk and sprinkle gelatin over top. Set aside 5 minutes.
In a medium saucepan, combine 2 1/2 cups soy milk and sugar. Cook over medium heat, stirring occasionally, until milk is hot (but not boiling) and sugar is dissolved, about 5 minutes.
Remove from heat; stir in reserved gelatin mixture until dissolved. Stir in the remaining soy milk and sesame paste. Transfer the mixture to a blender (or use an immersion blender with liquid in pot) and blend until smooth.
Set a medium bowl in a bowl of ice water; pour soy milk mixture into the empty bowl. Let the mixture stand, stirring occasionally, until cool, about 45 minutes. Pour milk mixture into glasses. Refrigerate 3 to 4 hours or until firm.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Kyotofu, New York, NY