Yudofu (Japanese Simmered Tofu)
Author: Bebe Love Okazu
Recipe type: Appetizer, Dish Dish, Main
- 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
- 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.
- Slice soft tofu into 8 pieces. The first slice is horizontal across the center of the block of tofu. The next slices are vertical.
- 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.
- Add ½ cup of katsuo bushi to the pot and simmer for 15 - 20 minutes. For a vegetarian option, don't add katsuo bushi.
- 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/
2.2.8