Hot Tofu (Yudofu)
Hot Tofu (Yudofu) might be just the beverage you are searching for. One serving contains 780 calories, 115g of protein, and 18g of fat. This recipe serves 1 and costs $35.02 per serving. A mixture of salt, mitsuba, mirin, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. This recipe is liked by 59 foodies and cooks. It is brought to you by Just One Cookbook. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns a good spoonacular score of 44%. Similar recipes include Yudofu (simmered Tofu With Soy Dipping Sauce), Tofu Hot "wings", and Sweet Hot Tofu.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 15 minutes
Ingredients:
½ cup (3g, 1 pack) bonito flakes (katsuobushi)
About 2 inch Dashi Kombu
1 tsp. mirin
Mitsuba or any green vegetable you like for color
1 Tbsp. sake.jpg)
¼ tsp. salt
Finely chopped scallion
¼ cup soy saue
1 Momen Tofu (in the US it's called “regular” tofu, which is between silken and firm)
Equipment:
pot
sauce pan
chopsticks
Cooking instruction summary:
Gently clean the dashi kombu with a damp cloth (DO NOT WASH) but leave the white powdery substances which contribute to the umami flavor in the stock.In donabe (Japanese clay pot), put dashi kombu and pour water till 70% full. Let the kombu soak for 1-2 hours. Or you can soak the kombu while cooking on the lowest heat for 15 minutes if you are in a hurry.Meanwhile, make sauce. Put sauce ingredients in a small sauce pan.When boiling, add bonito flakes (katsuobushi).Mix well with chopsticks and cook for 1-2 minutes.Pour the sauce into a small serving dish. You don’t have to strain; it’s okay if some bonito flakes go into the sauce.These leftover bonito flakes have nice flavor and you can use it as filling for Okaka Onigiri.When the kombu dashi stock is ready (after 1-2 hours), bring the stock to a boil on medium high heat. Once boiling, add sake and salt.When boiling again, cut the tofu to any size you like (a whole tofu, halves, 6 pieces, etc) and put it in the kombu dashi stock.When tofu is heated through, add mitsuba. If you plan to use other vegetables, make sure are they cooked thoroughly.Serve with the sauce and toppings of your choice while the tofu is hot.
Step by step:
1. Gently clean the dashi kombu with a damp cloth (DO NOT WASH) but leave the white powdery substances which contribute to the umami flavor in the stock.In donabe (Japanese clay pot), put dashi kombu and pour water till 70% full.
2. Let the kombu soak for 1-2 hours. Or you can soak the kombu while cooking on the lowest heat for 15 minutes if you are in a hurry.Meanwhile, make sauce. Put sauce ingredients in a small sauce pan.When boiling, add bonito flakes (katsuobushi).
3. Mix well with chopsticks and cook for 1-2 minutes.
4. Pour the sauce into a small serving dish. You don’t have to strain; it’s okay if some bonito flakes go into the sauce.These leftover bonito flakes have nice flavor and you can use it as filling for Okaka Onigiri.When the kombu dashi stock is ready (after 1-2 hours), bring the stock to a boil on medium high heat. Once boiling, add sake and salt.When boiling again, cut the tofu to any size you like (a whole tofu, halves, 6 pieces, etc) and put it in the kombu dashi stock.When tofu is heated through, add mitsuba. If you plan to use other vegetables, make sure are they cooked thoroughly.
5. Serve with the sauce and toppings of your choice while the tofu is hot.
Nutrition Information:
covered percent of daily need
