Main Course

Yudofu (Simmered Tofu)

Name: Yudofu (Simmered Tofu)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 400 g firm tofu cut into 2.5 cm cubes; 10 g kombu wiped clean, roughly 10x10 cm piece; 4 cup water; 2 tbsp soy sauce gluten-free if needed; 1 tbsp mirin; 1 tsp rice vinegar; 1 pcs scallion thinly sliced (optional); 0.5 tsp shichimi togarashi (optional)

This classic Japanese dish features gently simmered tofu in a delicate kombu dashi broth. It's a simple, comforting, and nourishing meal, often served with a flavorful dipping sauce.

An original recipe by Forkin

Total time: 25 min
Serves: 2
Difficulty: Easy
Per serving: 185 kcal

Vegetarian

Allergen information: may contain 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

dashi

10 gkombu, wiped clean, roughly 10x10 cm piece
4 cupwater

dipping sauce

2 tbspsoy sauce, gluten-free if needed
1 tbspmirin
1 tsprice vinegar

garnish

1 pcsscallion, thinly sliced(optional)
0.5 tspshichimi togarashi(optional)

Equipment

pot · cutting board · knife · small bowl

The method

Step by step

1
Add the water and kombu to a medium pot or donabe (Japanese clay pot).
2
Let the kombu soak in the water for at least 10 minutes, or up to 30 minutes, to extract flavor.
About 10 min
Cook’s note: Soaking longer creates a more flavorful dashi.
3
While the kombu soaks, prepare the dipping sauce by combining the soy sauce, mirin, and rice vinegar in a small bowl.
About 2 min
4
Gently heat the kombu and water over medium-low heat. Do not let it boil.
About 5 min
Cook’s note: Boiling kombu can make the dashi bitter.
5
Just before the water reaches a boil and small bubbles appear around the edges, remove the kombu from the pot.
About 1 min
Cook’s note: You can reserve the kombu to make a second, weaker dashi or finely chop it and add to other dishes.
6
Carefully add the tofu cubes to the kombu dashi.
About 1 min
7
Simmer the tofu gently for 5-7 minutes, allowing it to warm through without boiling vigorously.
About 7 min
Cook’s note: The goal is to gently warm the tofu, not cook it further.
8
Serve the warm yudofu immediately in individual bowls with a portion of the dipping sauce on the side.
9
Garnish with sliced scallion and a sprinkle of shichimi togarashi, if desired.

Per serving

Nutrition

72%Score

Calories: 185kcal
Protein: 17.3g
Carbs: 9.2g
Fat: 9.7g
Fibre: 1.1g
Sugar: 4.6g

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

Keep it good

Storage

Store leftover yudofu and dipping sauce separately in airtight containers in the refrigerator.

Reheating

Gently reheat the tofu in the dashi on the stovetop over low heat until warmed through, or microwave briefly.