Kyoto

Yudofu

Name: Yudofu
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 400 g soft or medium tofu in large cubes firm tofu; 4 cups water; a large piece kombu; 2 1/2 tbsp soy sauce; a pinch for the dip bonito flakes; 1 tsp (or mirin) sugar; 2 finely sliced spring onion (green onion, scallion); Ginger, grated; a pinch of shichimi or chilli red chilli powder (indian red chili powder); a few leaves optional napa cabbage (wombok, chinese leaf)

Tofu warmed gently in kombu broth, dipped in soy. Kyoto's quietest, most elegant dinner.

30 minTime

37 gProtein each

mildSpice

Temple tofu2 chapters · 1 min read

Make it your way

Grandma's wayTofu simmered in kombu broth.

The original

347kcalsame

37 gproteinsame

8 gfibresame

30minutessame

Yudofu, the Kyoto temple classic.

Per serving, worked out from the ingredient table.

Ingredients

Firm tofu400 g soft or medium tofu, in large cubes

Water4 cups

Kombua large piece

Soy sauce2½ tbsp

Bonito flakesa pinch, for the dip

Sugar1 tsp (or mirin)

Spring onion (green onion, scallion)2, finely sliced

Gingergrated

Red chilli powder (indian red chili powder)a pinch of shichimi or chilli

Napa cabbage (wombok, chinese leaf)a few leaves, optional

Method

4 steps

1Soak the kombu in the water in a pot for 30 minutes.
2Mix soy, sugar, bonito and 3 tbsp of the kombu water in a small cup and set it in the middle of the pot to warm.
3Heat gently, add the tofu and cabbage and warm until the tofu just wobbles and floats, without boiling.
4Lift the tofu out with a slotted spoon, dip in the sauce and top with spring onion, ginger and chilli.

Serve it like this

Bring the pot to the table on a burner with the dipping sauce cup in the middle, and lift out tofu as you eat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kyoto

Yudofu

Tofu warmed gently in kombu broth, dipped in soy. Kyoto's quietest, most elegant dinner.

30 minTime

37 gProtein each

mildSpice

Temple tofu2 chapters · 1 min read

Make it your way

Grandma's wayTofu simmered in kombu broth.

The original

347kcalsame

37 gproteinsame

8 gfibresame

30minutessame

Yudofu, the Kyoto temple classic.

Per serving, worked out from the ingredient table.

Ingredients

Firm tofu400 g soft or medium tofu, in large cubes

Water4 cups

Kombua large piece

Soy sauce2½ tbsp

Bonito flakesa pinch, for the dip

Sugar1 tsp (or mirin)

Spring onion (green onion, scallion)2, finely sliced

Gingergrated

Red chilli powder (indian red chili powder)a pinch of shichimi or chilli

Napa cabbage (wombok, chinese leaf)a few leaves, optional

Method

4 steps

1Soak the kombu in the water in a pot for 30 minutes.
2Mix soy, sugar, bonito and 3 tbsp of the kombu water in a small cup and set it in the middle of the pot to warm.
3Heat gently, add the tofu and cabbage and warm until the tofu just wobbles and floats, without boiling.
4Lift the tofu out with a slotted spoon, dip in the sauce and top with spring onion, ginger and chilli.

Serve it like this

Bring the pot to the table on a burner with the dipping sauce cup in the middle, and lift out tofu as you eat.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Yudofu

Make it your way

Ingredients

Method

Yudofu

Make it your way

Ingredients

Method

Make it a meal