Main Course

Yudofu

Name: Yudofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 400 g firm tofu cut into 2.5 cm cubes; 10 g kombu wiped clean, not washed; 1,000 ml water; 2 pcs scallion thinly sliced; 4 tbsp ponzu sauce; 2 tbsp soy sauce; 2 tbsp grated daikon radish (optional); 0.5 tsp shichimi togarashi (optional)

Yudofu is a simple, comforting Japanese hot pot dish featuring gently simmered tofu. It's a light yet satisfying meal, perfect for a chilly evening. This recipe highlights the delicate flavor and texture of fresh tofu.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Easy
Per serving: 182 kcal

Allergen information: may contain fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

400 gfirm tofu, cut into 2.5 cm cubes
10 gkombu, wiped clean, not washed
1,000 mlwater

garnish

2 pcsscallion, thinly sliced

dipping sauce

4 tbspponzu sauce
2 tbspsoy sauce
2 tbspgrated daikon radish(optional)
0.5 tspshichimi togarashi(optional)

Equipment

small bowls · pot · cutting board · knife

The method

Step by step

1
Place the kombu and water in a medium pot or donabe (Japanese clay pot).
About 1 min
2
Let the kombu soak in the water for at least 30 minutes, or ideally for several hours in the refrigerator, to make dashi.
Cook’s note: Soaking the kombu for longer extracts more umami flavor.
3
Heat the pot over medium-low heat. Just before the water comes to a boil (when small bubbles start to form around the edges), remove the kombu.
About 5 min
Cook’s note: Do not boil the kombu, as it can make the dashi bitter.
4
Gently add the tofu cubes to the dashi. Reduce the heat to low and simmer for 5-7 minutes, allowing the tofu to warm through and absorb the dashi flavor.
About 7 min
Cook’s note: Avoid aggressively boiling the tofu; a gentle simmer is best to maintain its delicate texture.
5
While the tofu simmers, prepare the dipping sauce by combining the ponzu sauce, soy sauce, grated daikon radish (if using), and shichimi togarashi (if using) in small individual bowls.
About 2 min
Cook’s note: Adjust the proportions of the dipping sauce ingredients to your personal taste.
6
Carefully transfer the warm tofu and some dashi to individual serving bowls. Garnish with sliced scallions.
About 2 min
7
Serve immediately with the prepared dipping sauce on the side.

Per serving

Nutrition

71%Score

Calories: 182kcal
Protein: 17.9g
Carbs: 8.4g
Fat: 9.9g
Fibre: 1.7g
Sugar: 3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover tofu and dashi separately in airtight containers in the refrigerator.

Reheating

Gently reheat the tofu in the dashi on the stovetop over low heat until warmed through.