Yudofu recipe - ingredients, nutrition and when to eat it
Yudofu is a Japanese dish made by gently warming tofu in kombu broth and serving it with a soy-based dipping sauce.
Yudofu is a Japanese dish made by gently warming tofu in kombu broth and serving it with a soy-based dipping sauce. Its soft, delicate flavor is perfect when you want a light meal on a cold evening.
Japanese · 15 minutes to cook
Nutrition (per 508g serving): 166.7 kcal · protein 16.5g · carbohydrate 9g · fat 8.4g · sodium 427.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Tofu can become rough on the surface if boiled vigorously, so warm it until bubbles begin to form around the edges.
Tips: Rather than boiling the kombu for a long time, remove it just before the water boils to keep the broth clean-tasting.
Tips: Serving the soy sauce separately makes it easy to adjust the balance between the tofu’s delicate flavor and the sauce’s saltiness.
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Ingredients (1 serving)
- Tofu — 0.5 block
- Kombu — 1 sheet
- Water — 1.5 cup
- Soy sauce — 1 tsp
- Green onion — 0.3 pc
- Ginger — 0.5 clove