Anzeige
Yudofu (湯豆腐) – Warm Tofu in Broth
More recipes: Japanese recipes · Asian soups · All Asian recipes
Yudofu (湯豆腐) – Warm Tofu in Broth
Laura Chen
4
10 Minuten
20 Minuten
65
Japanese
Main course
Yudofu is tofu that you warm gently in a light kombu broth. At the table you dip the cubes into a sauce of soy sauce, citrus and scallions. The dish tastes mild and suits the cold months.
Ingredients
- 1 block silken tofu (about 300 g)
- 960 ml dashi stock
- 1 scallion, finely sliced
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 sheet nori, cut into strips
- 100 g fresh spinach
- Optional: bonito flakes for garnish
Instructions
- Carefully take the tofu out of its package and cut it into pieces of about 3x3 cm.
- Bring the dashi stock to a boil in a medium pot.
- Add the soy sauce and mirin to the stock and stir.
- Gently lower the tofu pieces into the boiling stock and simmer over low heat for 10 minutes.
- Meanwhile, wash the spinach and slice the scallion.
- Add the spinach to the stock and cook for 2 more minutes, until wilted.
- Divide the yudofu among bowls and garnish with the scallion and nori strips.
- Sprinkle with bonito flakes if you like and serve right away.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: Japanese recipes · Asian soups · All Asian recipes