Here is my Japanese Tofu Yudofu recipe, a simple yet delightful traditional dish that combines softly boiled tofu with the umami richness of dashi broth! This recipe is a winter favorite in Japan, perfect for warming your soul during colder months or as an appetizer to whet your appetite. With minimal prep time, you can enjoy the goodness of plant-based protein in this authentic Japanese dish!
Table of Contents
Why I Love This Recipe
As someone passionate about Japanese cuisine and its rich flavors, I truly appreciate the simplicity and depth of flavors that my Japanese Tofu Yudofu recipe offers! It features soft tofu bathed in a flavorful dashi broth, complemented by fresh ginger, green onions, umeboshi, and bonito flakes. This dish is ideal for those seeking a comforting and umami-rich experience.
Similar to comforting Japanese dishes like my Tonjiru Pork Miso Soup, Nikujaga, and Japanese Yakinasu, this recipe is a winter favorite in Japan, ideal for warming your soul during colder months. It’s a versatile dish that can be served as a main course in hot pots or as an appetizer to whet your appetite. So, if you’re looking to recreate the authentic yudofu taste you’d find in Japan, my recipe is your ticket to a heartwarming dish!
Ingredients
Ingredients
- Tofu – use Soft Tofu or silken tofu, found in most Asian supermarkets.
- Dashi –Â fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
- Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets, Mizkan brand preferred.
- Ginger – grated using a grater.
- Umeboshi – salted pickled plums popular in Japanese cuisine. They are salty, tart, with an umami flavor and can be found in Japanese supermarkets and most Asian supermarkets.
- Green Onion – chopped green onion scallions.
- Bonito Flakes – made from shaved Dried Bonito fish. Commonly used to make broth and responsible for giving Japanese cuisine that signature umami flavor.
🥢 Dashi Pro Tip
For easier preparation of the dashi, use Hondashi mixed with water. This quick tip simplifies the process and ensures a flavorful base for your dish.
Directions
Step 1 Begin by cutting your soft tofu into suitable serving-sized cubes. Place these tofu cubes into a pot of simmering water, allowing them to boil gently for approximately five minutes or until you achieve your preferred texture.
Step 2 Once your tofu reaches the desired consistency, carefully transfer it to a serving dish.
Step 3 Drizzle a delightful combination of Dashi stock and ponzu sauce over the hot tofu and top with topping of choice such as freshly chopped green onions, diced umeboshi, grated ginger or katsuobushi bonito flakes for an umami-rich finish.
🌿 Garnishing Pro Tip
You can further elevate your Tofu‘s flavor by garnishing it with Togarashi, Yuzu Kosho, or Japanese parsley Mitsuba.
Recipe Variations
You can enjoy a delightful variation of this classic Japanese tofu dish by serving it chilled during the summer months as Hiya Yakko. This chilled version of tofu offers a cooling and refreshing option on hot days, showcasing the versatility of this dish.
Paring Recommendations
This dish pairs wonderfully with Japanese-style grilled fish such as Japanese Baked Salmon Belly or BBQ Grilled Pacific Saury. The gentle flavors of the grilled fish complement the tofu’s simplicity and umami richness. To round out your meal, consider serving it with a bowl of Japanese Chicken Soup for warm, comforting soup.
Frequently Asked Questions
Is Japanese tofu healthy?
Absolutely, Japanese tofu boasts a myriad of health benefits. Crafted from soybeans, it serves as a rich source of complete plant protein, making it an excellent choice for vegetarians and vegans. Moreover, it's low in carbs, cholesterol-free, and brimming with beneficial nutrients like omega-3 fatty acids, calcium, iron, magnesium, and vitamin B5.
What type of tofu is best for this recipe?
For this recipe, it's recommended to use silken or soft tofu as they work best.
Is Yudofu traditionally served as a main course or appetizer?
Yudofu is often served as both a main course and an appetizer.
Storage Tips
Simply place the boiled tofu in an airtight container and refrigerate. This ensures the tofu remains fresh and delightful for the next 2-3 days. Warm back up by reboiling in water.
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Watch How To Make It
Japanese Tofu Yudofu
Ingredients
- 6 oz Tofu soft
- 1 Cup Dashi
- 1 tbsp Ponzu
- 1/4 Inch Ginger topping
- 1 Umeboshi topping
- 1/2 Stalk Green Onion topping
- 1 tbsp Bonito Flakes topping
Instructions
- Gather all the ingredients.
- Prepare dashi.
- Cut soft tofu into desired size cubes. In a stovetop pot, add enough water to cover the tofu and bring to a boil. Once boiling, add tofu and cook for 5 minutes.
- Grate ginger with a grater and set aside.
- De-pit umeboshi, finely dice and set aside.
- Finely chop green onions and set aside.
- Once tofu is done boiling, transfer hot tofu to a serving bowl. Pour a spoonful of dashi and ponzu to liking, top with ginger, green onions, umeboshi, a pinch of bonito flakes. Enjoy hot!
