Yudofu (Hot Tofu Pot)湯豆腐
Yudofu is a classic Japanese hot pot dish featuring firm tofu gently simmered in a light kombu dashi broth. It's a simple, healthy, and warming dish, often enjoyed during colder months or as a light, vegetarian meal. Served with ponzu dipping sauce and fresh garnishes, it highlights the natural delicate flavor of the tofu.
01Ingredients
- 600g firm tofu
- 10g kombu (dried kelp)
- 1 litre water
- 60ml ponzu sauce
- 1 stalk spring onion, thinly sliced
- 1 tsp Shichimi Togarashi (Japanese seven-spice powder, optional)
Nutrition (per serving)156kcal
- Protein16.2g
- Carbs8.1g
- Fat6.8g
Fiber 1.2 gSodium 1247 mg
02Steps
- Gently wipe the kombu with a damp cloth (do not wash or scrub off the white powder, as this is umami). Cut the firm tofu into large, approximately 3-4 cm cubes.
- Place the kombu and water in a pot. Heat slowly over medium-low heat. Do not let it boil vigorously.
- Just before the water comes to a rolling boil (you'll see small bubbles forming at the bottom and sides of the pot), remove the kombu to prevent bitterness.
- Carefully add the prepared tofu cubes into the dashi broth. Reduce heat to low and simmer gently for about 5-7 minutes, allowing the tofu to heat through and absorb the dashi flavor. Do not boil.
- Ladle the hot tofu and broth into individual serving bowls. Garnish with thinly sliced spring onion and a sprinkle of Shichimi Togarashi, if desired. Serve immediately with ponzu sauce on the side for dipping.
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