Hot Tofu Yudofu Recipe

I absolutely love this Hot Tofu Yudofu recipe because it’s the perfect cozy dish that brings a sense of calm and simplicity to even the craziest of days. The silky tofu paired with the umami-rich dashi and customizable toppings is like a warm hug in a bowl, making it an unforgettable comfort food experience.

I love how nourishing Hot Tofu Yudofu is, especially with its star ingredient, silken tofu. The combination of kombu dashi and soy sauce makes a rich base, while a touch of mirin and sake adds sweetness.

The optional toppings of green onions and grated ginger really enhance the dish’s flavor and nutritional value.

Ingredients

Tofu, silken: Protein-dense, low-cal, with a smooth texture.

Kombu Dashi is a seaweed stock that is rich in umami and adds magnificent depth and flavor.

Soy Sauce: Salty, adds depth, and enhances umami in dishes.

Mirin is a sweet rice wine that balances and brightens flavors and adds a mild sweetness to dishes.

Sake is a drink made by fermenting rice.

It brightens tastes, brings out flavors in food, and adds a hint of sweetness.

Green Onions: Fresh, infusing a slight sharpness and vibrant color.

Ginger: Spicy, warm flavor, helps with digestion, antioxidant properties.

Bonito Shavings: Adds more umami than any other ingredient.

Makes other flavors taste richer.

Ingredient Quantities

Sure, here are the ingredients for Hot Tofu Yudofu:

• 1 block (about 14 oz) silken tofu
• 4 cups kombu dashi (seaweed stock)
• 2 tablespoons soy sauce
• 1 tablespoon mirin
• 1 tablespoon sake
• 1 tablespoon finely chopped green onions (optional)
• 1 tablespoon grated ginger (optional)
• 1 tablespoon bonito flakes (optional)

Instructions

1. Start with the gentle draining of the silken tofu. After that, cut it into large cubes. Each cube should measure around 2 inches, and you should exercise care in this process to not break the delicate texture of the tofu.

2. In a big pot, pour in 4 cups of kombu dashi and slowly bring to a gentle simmer over medium heat.

3. Carefully add the tofu cubes to the dashi that’s simmering, taking care that the tofu isn’t crowded. Let the tofu warm through gently for about 5 to 7 minutes.

4. In a small bowl, combine the soy sauce, mirin, and sake to create the dipping sauce while the tofu is heating.

5. When the tofu is warm, take it out of the dashi and do so with a slotted spoon or a small sieve. This is important because you want to keep the dashi in the pot, and you want to keep the warm cubes intact as you place them into the serving bowls.

6. Pour a small amount of warm dashi into the bowls with the tofu to serve as a light broth.

7. If you’re using them, garnish each bowl with green onion (preferably finely chopped) and ginger (preferably grated). You can use as much or as little of either garnish as you like.

8. If you want, you can add a small amount of bonito flakes to the top of each serving for an extra flavor boost.

9. Provide the prepared dipping sauce on the side. Let each person season their yudofu to taste as they eat.

10. Savor the delicate flavors and smooth texture of the tofu in this Hot Tofu Yudofu, served warm and toasty. Enjoy the zen-like simplicity of this dish, which allows the robust flavor of the dashi broth to shine through in every savory sip.

Equipment Needed

1. Cutting board
2. Knife
3. Large pot
4. Measuring cups
5. Measuring spoons
6. Small bowl
7. Slotted spoon or small sieve
8. Serving bowls

FAQ

• What type of tofu should be used for Yudofu?Use soft silken tofu instead, since its delicate texture works best in this dish.
• Can I substitute kombu dashi with another stock?Yudofu is traditionally served with a kombu dashi, but if necessary, you can use vegetable broth.
• Is it necessary to add mirin and sake?Depth of flavor comes from mirin and sake, but you can leave them out for a version without alcohol.
• What is the best way to serve Yudofu?Serve yudofu hot, with green onions, grated ginger, and bonito flakes not so much for flavor (tofu has flavor; it’s just very subtle) as for aesthetic reasons. Yudofu is nothing if not a blank canvas—a super-storehouse of umami waiting for a paint job.
• Can Yudofu be made ahead of time?Yudofu is best served straight from the pot, but you can prepare the broth ahead of time and simply heat it when you’re ready to serve.
• Is there a vegetarian option for bonito flakes?If desired, you can omit the bonito flakes or use a vegetarian substitute.

Substitutions and Variations

For kombu dashi (seaweed stock):
Employ vegetable broth or water as a simple substitute; however, it may slightly change the flavor profile.
For soy sauce:
For a gluten-free option, use tamari. For a soy-free alternative, use coconut aminos.
For mirin:
If you don’t have mirin, you can make an acceptable substitute with a mixture of sake and sugar. Or, you can use rice vinegar with a small amount of sugar for a similar sweetness. Don’t let the lack of Sake or Sushi stop you from making your delicious Japanese dish.
For sake:
An alternative can be dry white wine, or, for a non-alcoholic option, apple juice.

Pro Tips

1. Enhance the Dashi Flavor Before bringing the kombu dashi to a simmer, let the kombu sit in the water for at least 30 minutes for a more robust flavor. For even richer umami, you can soak it overnight in the refrigerator.

2. Maintain Tofu Integrity To prevent the silken tofu from breaking, use a tofu mold or a ladle to lower the cubes gently into the hot dashi. Avoid stirring once the tofu is in the pot.

3. Refine the Dipping Sauce For added depth, lightly heat the mirin and sake to evaporate the alcohol before combining with soy sauce. Adjust the ratio according to personal taste preferences for a more tailored sauce.

4. Custom Garnishing If using green onions and ginger, add them just before serving to preserve their freshness and crunch. A slight drizzle of sesame oil can also add a delightful aroma and flavor.

5. Umami Boost For a pronounced umami kick, consider adding a small piece of dried shiitake mushroom to the dashi as it simmers, then remove it before serving. This complements and elevates the delicate flavors in the dish.