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Yudofu
湯豆腐 (yudofu): silky tofu warmed gently in kombu water, with citrus soy and fresh condiments
Yudofu is the simplest dish in Kyoto and one of the most loved. The city's soft water makes fine tofu, and the restaurants around Nanzen-ji temple in the Higashiyama hills have served it to pilgrims for centuries as part of Buddhist vegetarian cooking. A block of tofu is warmed in an earthenware pot over a sheet of kombu and lifted out with a little slotted ladle, then dipped in citrusy soy with spring onion and ginger. It's a winter dish, best eaten slowly at the table on a cold evening. Chef's tip: never let the water boil. The tofu is ready when it trembles and starts to rise; boiling makes it spongy and full of holes.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 2
Ingredients
For the pot
For the ponzu
Condiments
Method
0/6 doneStep 1: Wipe ⅓ oz kombu (dried kelp) with a damp cloth, lay it in a donabe or wide saucepan and cover with 4 ¼ cups water. Leave for at least 30 minutes, or overnight in the fridge, so it softens and flavours the water.
Step 2: Mix 4 tbsp soy sauce, 3 tbsp yuzu, lime or lemon juice, 1 tbsp rice vinegar and 1 tbsp mirin in a small jug. Put 1 spring onion, ⅓ oz fresh ginger, 1 pinch shichimi togarashi (seven-spice chilli) and 1 tsp yuzu or lemon zest in little dishes.
Step 3: Set the pot over medium-low heat. Add 1 ⅓ lb silken or soft tofu and ½ Japanese leek (negi). Warm slowly for 8–10 minutes until small bubbles appear at the edge and the tofu sways and starts to float.
10 minStep 4: Common mistake: boiling the pot. Turn the heat down as soon as bubbles break the surface; boiled tofu goes rubbery and full of holes, and the kombu turns slimy.
Step 5: Add 1 ¾ oz mizuna or spinach for the last minute so they just wilt.
1 minStep 6: Bring the pot to the table over a portable burner or on a trivet. Each diner pours some ponzu into a small bowl, adds condiments, then lifts out tofu with a slotted spoon and dips it.
Nutrition per serving
- Calories
- 220 kcal
- Protein
- 18 g
- Carbs
- 12 g
- Fat
- 10 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yudofu take?
- About 50 minutes in total: 35 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of rice vinegar?
- Cider vinegar with a pinch of sugar, same amount.
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