Yudofu – delicate tofu simmered in broth with vegetables Recipe
Yudofu is a very simple, light dish from Kyoto: cubes of tofu gently heated in a delicate seaweed and vegetable broth. The flavor is subtle and clean, perfect for a calm dinner when you crave something warm but not heavy. Japanese people often eat it in winter, a bit like we have a light vegetable soup after holiday overeating.
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
2
Ingredients
- tofu - 300 g
- Chinese cabbage - 150 g
- carrot - 1 piece
- shiitake mushrooms - 4 pieces
- kombu - 5 g
- water - 800 ml
- soy sauce - 2 tablespoons
- mirin - 1 tablespoon
- chives - 2 tablespoons
- ginger - 10 g
Main Ingredient:
tofu
Preparation
- Pour warm water over the dried shiitake mushrooms in a small bowl and set aside for 10–15 minutes until they soften. After soaking, gently squeeze them and slice thinly, keeping the soaking water.
- Remove the tofu from the package, drain the water and gently pat dry with a paper towel. Cut into cubes about 2–3 cm on a side, trying not to crush the tofu.
- Rinse the Chinese cabbage, cut off the tough end and cut the leaves into pieces about 3 cm wide. Peel the carrot and cut it into thin half-moons so it softens quickly.
- Put the kombu sheet in a pot, pour in 800 ml of water and the mushroom soaking water (be careful not to pour in any grit from the bottom of the bowl). Heat over medium heat until small bubbles start to appear on the surface, but before it comes to a boil. Remove the kombu with a spoon – do not boil it, or the broth will turn bitter.
- Add the carrot and sliced shiitake to the hot broth. Simmer over low heat for 5 minutes, until the carrot starts to soften.
- Add the Chinese cabbage and tofu cubes, gently sliding them into the broth with a spoon so they don’t crumble. Simmer over low heat for 5–7 minutes, until the cabbage softens and the tofu is well heated through.
- Add the soy sauce and mirin, and stir very gently, moving the pot instead of using a spoon so you don’t break up the tofu. Taste the broth and, if needed, add a little more soy sauce.
- Grate the ginger on a fine grater. Ladle the hot yudofu into bowls along with the broth and vegetables, place a little grated ginger on top and sprinkle with chopped chives. Eat with a spoon, and use chopsticks or a fork to pick up the tofu.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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