Yudofu

Yudofu

Silky tofu gently warmed in kombu broth, served simple with dipping sauce and bright toppings.

Total 45 min Makes 4 servings Calories 210/serving

Dietary

Pescatarian, Dairy free, Nut free

Allergens

Soy, Fish, Wheat

This Kyoto-style winter dish simmers soft tofu in a delicate kombu broth just until warmed through, preserving its silky texture. Served with a soy-citrus dipping sauce and toppings like scallions and bonito flakes, it makes a light, comforting meal or starter on cold nights.

Ingredients

  • 28 ounces soft or silken tofu, cut into large cubes
  • 1 piece dried kombu (about 6 inches)
  • 4 cups water
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons rice vinegar
  • 2 scallions, thinly sliced
  • 1/2 cup bonito flakes
  • 2 tablespoons grated daikon radish
  • 1 green onion, finely chopped for garnish
  • 1 teaspoon shichimi togarashi (optional, for serving)

Method

  1. Wipe the kombu with a damp cloth to remove surface dust, then place it in the bottom of a 6-quart saucepan or donabe.

  2. Add the water to the pot and let the kombu soak for 20 minutes to release its flavor before heating.

  3. In a small bowl, whisk together the soy sauce, mirin, and rice vinegar to make the dipping sauce. Divide among small serving bowls.

  4. Set the pot of kombu water over medium heat and warm gently until small bubbles form around the edges, about 8 minutes; remove the kombu just before it boils.

  5. Reduce the heat to low so the broth stays just below a simmer, then gently lower the tofu cubes into the pot.

  6. Warm the tofu in the broth over low heat until heated through and the cubes begin to float, about 7 minutes; do not let the broth boil.

  7. Using a slotted spoon, transfer the warmed tofu to individual serving bowls, ladling in a little of the broth.

  8. Top each bowl with sliced scallions, bonito flakes, and grated daikon, and serve immediately with the dipping sauce and shichimi togarashi on the side.

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★ 3.4 (1)

Yudofu

This Kyoto-style winter dish simmers soft tofu in a delicate kombu broth just until warmed through, preserving its silky texture. Served with a soy-citrus dipping sauce and toppings like scallions and bonito flakes, it makes a light, comforting meal or starter on cold nights.

45 min 4 servings 210 cal

Ingredients

  • 28 ounces soft or silken tofu, cut into large cubes
  • 1 piece dried kombu (about 6 inches)
  • 4 cups water
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons rice vinegar
  • 2 scallions, thinly sliced
  • 1/2 cup bonito flakes
  • 2 tablespoons grated daikon radish
  • 1 green onion, finely chopped for garnish
  • 1 teaspoon shichimi togarashi (optional, for serving)

Method

  1. 1

    Wipe the kombu with a damp cloth to remove surface dust, then place it in the bottom of a 6-quart saucepan or donabe.

  2. 2

    Add the water to the pot and let the kombu soak for 20 minutes to release its flavor before heating.

  3. 3

    In a small bowl, whisk together the soy sauce, mirin, and rice vinegar to make the dipping sauce. Divide among small serving bowls.

  4. 4

    Set the pot of kombu water over medium heat and warm gently until small bubbles form around the edges, about 8 minutes; remove the kombu just before it boils.

  5. 5

    Reduce the heat to low so the broth stays just below a simmer, then gently lower the tofu cubes into the pot.

  6. 6

    Warm the tofu in the broth over low heat until heated through and the cubes begin to float, about 7 minutes; do not let the broth boil.

  7. 7

    Using a slotted spoon, transfer the warmed tofu to individual serving bowls, ladling in a little of the broth.

  8. 8

    Top each bowl with sliced scallions, bonito flakes, and grated daikon, and serve immediately with the dipping sauce and shichimi togarashi on the side.