Yudofu

Name: Yudofu
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 blocks silken or soft tofu, cut into large cubes; A 15cm piece of kombu; 1.2 litres water; Soy sauce and mirin, or ponzu, for dipping; Spring onions, finely sliced; Bonito flakes and grated ginger; Shichimi togarashi

湯豆腐/yoo-DOH-foo/

Also known as: Yu Dofu, Yu-dofu, Kyoto Simmered Tofu, Japanese Tofu Hot Pot

About this dish

Silky blocks of tofu gently simmered in a kombu broth at the table and dipped in a soy, citrus and spring onion sauce.

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Ingredients

🧈2 blocks silken or soft tofu, cut into large cubes

🌊A 15cm piece of kombu

💧1.2 litres water

🫙Soy sauce and mirin, or ponzu, for dipping

🌿Spring onions, finely sliced

🐟Bonito flakes and grated ginger

🌶️Shichimi togarashi

Method

Serves 2

Soak the kombu in the water in a clay pot for 30 minutes.

Heat gently until just below simmering.

Add the tofu and warm it through for a few minutes without boiling.

Mix a dipping sauce of soy and mirin or use ponzu, with spring onion, bonito and ginger.

Lift out the tofu at the table and dip each piece in the sauce.

✓ What Makes it Authentic

Yudofu is a speciality of Kyoto, particularly the temple restaurants around Nanzen-ji, and comes from Buddhist vegetarian cooking.

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