Nourish: Yudofu
January 21, 2025
Cozy, nourishing, and refreshingly simple, Yudofu is the ultimate comfort food. It is a beautiful example of Japanese cooking’s respect for simplicity and natural flavors. This minimalist hotpot dish, centered around tofu, is a staple in Buddhist temple cuisine where it’s valued for its clean, wholesome flavors. Perfect for colder days, Yudofu is light yet deeply satisfying—a warm bowl that soothes both body and soul. Traditionally served in a hotpot, the tofu is simmered gently in kombu-infused water, allowing its delicate flavor and texture to shine. Accompanied by a light dipping sauce and a sprinkle of toppings, this dish is as tasty as it is comforting.
Whether you’re looking for a soothing detox meal, or just something to warm your body on a chilly day, Yudofu delivers every time. Serve it as a standalone dish or pair it with rice and pickled vegetables for a complete Japanese-inspired meal. We hope you enjoy it as much as we do.
Ingredients
Hot Pot Ingredients
- 1 block of silken or firm tofu (350g), cut into cubes
- 1 piece of kombu (dried kelp), about 4x4 inches
- 4 cups water
Dipping Sauce Ingredients
- 3 tablespoons of soy sauce
- 1 tablespoon of mirin (or substitute with a pinch of sugar)
- 1 teaspoon of rice vinegar
- 1/2 cup dashi (optional, for more depth)
Optional Topping Ingredients
- Thinly sliced green onions
- Grated daikon radish
- Shichimi togarashi (Japanese chili powder)
- Toasted sesame seeds
Steps
- In a large pot or donabe (Japanese earthenware pot), place the kombu and water. Let it sit for about 15 minutes to release the kombu’s umami. Heat the pot over medium heat until just before boiling. Remove the kombu to avoid bitterness.
- Gently add the tofu cubes to the pot. Reduce the heat to low and let the tofu simmer for 5–10 minutes until warmed through. Avoid boiling, as it can break the delicate tofu.
- In a small bowl, mix soy sauce, mirin, rice vinegar, and dashi (if using). Adjust to taste. Transfer the hot tofu to serving bowls.
- Pour a little dipping sauce over the tofu or serve the sauce on the side for dipping. Garnish with green onions, grated daikon, sesame seeds, or a dash of shichimi togarashi for extra flavor.
