Yudofu (Simmered Tofu)
Silken tofu warmed in kombu broth, dipped lightly at the table. The base is salt-free; you control the rest.
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Join HomecookedIngredients
- 500 g Silken tofu
- 1 Kombu (dried kelp)
- 20 g Ginger
- 3 Scallions
- 1 tbsp Japanese soy sauce (koikuchi shoyu) (optional)
- 200 g Napa cabbage (optional)
Method
- Steep the kombu in a pot of water for 10 minutes to make a light broth.
- Grate the ginger and slice the scallions for the dipping condiments.
- Bring the broth to a bare simmer, add the napa cabbage, then slip in the tofu and warm through gently, 5 minutes.
- Serve from the pot with the ginger, scallion, and a small dish of soy or ponzu for dipping.
About Yudofu (Simmered Tofu)
Yudofu (Simmered Tofu) is a Japanese lunch or dinner that comes together in about 20 minutes and serves 4.
Yudofu (Simmered Tofu): frequently asked questions
Is Yudofu (Simmered Tofu) gluten-free?
As written, no — it contains Japanese soy sauce (koikuchi shoyu). You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
How long does Yudofu (Simmered Tofu) take to make?
About 20 minutes start to finish, but only around 10 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Yudofu (Simmered Tofu)?
The core ingredients are essential, but you can leave out japanese soy sauce (koikuchi shoyu), napa cabbage — they're optional and mainly there for extra flavor or finish.
How many servings does Yudofu (Simmered Tofu) make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.