Yudofu (Hot Tofu) Recipe


Nutrition

Cal/Serving: 106
Daily Value: 5%

Low-Fat
Low-Fat-Abs, Sugar-Conscious, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat1g2%
Saturated0g1%
Carbs8g3%
Fiber1g3%
Sugars1g0%
Protein7g14%
Cholesterol1mg0%
Sodium4392mg183%
Calcium43mg4%
Magnesium56mg14%
Potassium328mg9%
Iron2mg9%
Zinc1mg4%
Phosphorus153mg22%
Vitamin A24IU0%
Vitamin C1mg1%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg12%
Niacin (B3)3mg14%
Vitamin B60mg6%
Folic Acid (B9)38µg10%
Vitamin B121µg13%
Vitamin E0mg2%
Vitamin K10µg12%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Wicked Dessert Puffs
Puff pastry pockets filled with a chocolate peanut butter cup candy... now that's wicked good!...
Quick and Easy Chili
It just doesn’t get any easier or more delicious than this! Sautéed ground beef, onion...
Roasted Brussels Sprouts with Bacon
Maybe I am being a little hyperbolic, but the sweet-salty-crisp combination of bacon and maple...

Yudofu (Hot Tofu)
Namiko Chen

This dish is unbelievably easy. Basically, the idea is to make stock using dashi kombu, and then throw some tofu in. Yes, that's it!  Of course you are welcome to add any vegetables to add extra nutrition and color.

See all tofu recipes.

2
Ratings4

INGREDIENTS

  • One 2-inch piece dashi kombu
  • 1/4 cup soy sauce
  • 1 teaspoon mirin
  • 2 tablespoons sake
  • 1/2 cup bonito flakes (katsuobushi)
  • 1/4 teaspoon salt
  • 1 regular tofu
  • Mitsuba (Japanese parsley) or any green leafy vegetable*
  • Scallion, chopped finely, for garnish (optional)
  • Ginger, grated, for garnish (optional)
  • Shichimi togarashi, to taste, for serving (optional)
  • Yuzu kosho, to taste, for serving (optional)

DIRECTIONS

Gently clean the dashi kombu with a damp cloth (do not wash) but leave the white powdery substances that contribute to the umami flavor in the stock.

Place the dashi kombu in a pot and fill with water until 70 percent full. Let the kombu soak for 1-2 hours. (If you are in a hurry, place on the stove and cook over the lowest heat for 15 minutes.)

Meanwhile, place the soy sauce, mirin, and 1 tablespoon of the sake in a small saucepan. Bring to a boil, then add the bonito flakes (katsuobushi). Mix well with chopsticks and cook for 1-2 minutes.

Pour the sauce into a small serving dish. (You don't have to strain; it's OK if some bonito flakes go into the sauce. These leftover bonito flakes have nice flavor.)

When the kombu dashi stock is done soaking, bring to a boil over medium-high heat. Once boiling, add the remaining sake and the salt. Once it returns to a boil, cut the tofu to any size you like and add it to the stock. When the tofu is heated through, add the mitsuba. Serve with the sauce and toppings of your choice while the tofu is hot.

Recipe Details

Click here to see more recipes from Just One Cookbook.

Servings: 1
Total time: 20 minutes
Cuisine: Japanese
Special Designations: Healthy

Notes and Substitutions:

Note: Here are some brief notes on some of the more obscure ingredients. Dashi kombu is dried kelp and is often used to make stock in Japanese cuisine; katsuoboshi have a mild fish flavor and are used in much of Japanese cooking; shichimi togarashi is a Japanese seven-spice chili powder often served with soups; and yuzu kosho is a Japanese hot citrus paste. All of these can be found in Japanese or Asian grocery stores as well as online.

*Note: If not using mitsuba, make sure to cook the leafy greens thoroughly first before using in the stock.



Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human