Yudofu (Hot Tofu Pot) 湯豆腐

Yudofu is a classic Japanese hot pot dish featuring firm tofu gently simmered in a light kombu dashi broth. It's a simple, healthy, and warming dish, often enjoyed during colder months or as a light, vegetarian meal. Served with ponzu dipping sauce and fresh garnishes, it highlights the natural delicate flavor of the tofu.

Nutrition (per serving)

Ingredients

• 600g firm tofu
• 10g kombu (dried kelp)
• 1 litre water
• 60ml ponzu sauce
• 1 stalk spring onion, thinly sliced
• 1 tsp Shichimi Togarashi (Japanese seven-spice powder, optional)

Steps

1. Gently wipe the kombu with a damp cloth (do not wash or scrub off the white powder, as this is umami). Cut the firm tofu into large, approximately 3-4 cm cubes.
2. Place the kombu and water in a pot. Heat slowly over medium-low heat. Do not let it boil vigorously.
3. Just before the water comes to a rolling boil (you'll see small bubbles forming at the bottom and sides of the pot), remove the kombu to prevent bitterness.
4. Carefully add the prepared tofu cubes into the dashi broth. Reduce heat to low and simmer gently for about 5-7 minutes, allowing the tofu to heat through and absorb the dashi flavor. Do not boil.
5. Ladle the hot tofu and broth into individual serving bowls. Garnish with thinly sliced spring onion and a sprinkle of Shichimi Togarashi, if desired. Serve immediately with ponzu sauce on the side for dipping.

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