Yudofu (Japanese Simmered Tofu)
Author: 
Recipe type: Appetizer, Dish Dish, Main
 
Ingredients
  • 4 cups dashi (Japanese stock)
  • 1 block of soft tofu
  • 1 piece of dashi konbu (dried kelp)
  • Katsuo bushi (dried bonito flakes) for soup and garnish (leave out for vegetarian option)
  • Chopped negi (green onions) for garnish
  • Shoyu (soy sauce), to taste
Instructions
  1. Add a piece of dashi konbu to a pot.  Just a small piece of the big sheet will suffice.  Add water and bring to a boil.  Reduce to medium-low heat.
  2. Slice soft tofu into 8 pieces.  The first slice is horizontal across the center of the block of tofu.  The next slices are vertical.
  3. Place tofu gently in the pot.  I prefer soft tofu for yudofu but be careful because it falls apart very easily. Medium firm tofu can also be used.
  4. Add ½ cup of katsuo bushi to the pot and simmer for 15 - 20 minutes. For a vegetarian option, don't add katsuo bushi.
  5. Serve tofu with broth. Garnish with chopped negi (green onions) and katsuo bushi (optional). Season with shoyu (soy sauce).
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/04/23/yudofu-japanese-simmered-tofu/