Yudofu - Japanese Boiled Tofu Recipe (2024)

Yudofu is the easiest Japanese hot pot ever! Perfect as a tasty side dish or snack, this delicious hot tofu is healthy, light and full of flavour.

Why We Love This

Yudofu is super simple to make with a handful of classic Japanese ingredients. It’s nourishing, comforting, low in calories yet packed with nutritious flavour. Served as a traditional winter dish, it will warm you up from the inside out!

While tofu doesn’t have a strong flavour on its own, the balance of soy sauce, dashi stock and mirin in the homemade Japanese tsuyu sauce adds big umami flavour.Here’s more amazing tofu recipes and marinade ideas if you’re keen to learn more.

Serve it alongside sushi rice, Japanese pickles, kinpira gobo (carrot and burdock stir fry) and a nourishing bowl of miso soup and you’ll be feeling happy and healthy in no time.

Related: Easy Tofu Recipes / Ways to Use Katsuobushi

What is Yudofu?

Yudofu (湯豆腐) is a simple Japanese hot pot dish consisting of silken tofu simmered in water with kombu seaweed (kelp).

Fun fact: While Yudofu is sometimes referred to as boiled tofu, it’s actually cooked at just below boiling to avoid the bubbles breaking apart the fragile silken tofu pieces!

This traditional winter dish is usually served in a Japanese clay pot called a donabe, which can also be used to cook udon noodle soup.

At Japanese restaurants, the hot simmered tofu is served in the centre of the table just like shabu shabu hot pot, where diners can serve themselves. At home, you can make it in a regular pot and serve out individual portions before adding the sauces and garnishes to your liking.

The tsuyu sauce served with boiled tofu is similar in flavour to mentsuyu dipping sauce, but you can also enjoy it with other Japanese sauces like ponzu (citrus soy) or goma dare (creamy sesame). It’s similar to the sauce served with agedashi tofu (deep fried tofu).

If you’re looking for the fried hot tofu version, that is called agedashi tofu and made with firm tofu!

What You’ll Need

• Kombu / Dried Kelp – This adds a light, umami flavour to the tofu while it simmers, and stops the tofu sticking to the pan. It’s usually available at Asian grocers, or you may be able to source it locally depending on where you live. Sub with dashi stock powder and/or a sheet of nori (roasted seaweed usually used to make sushi). Nori won’t add flavour but will still help stop the tofu from sticking.
• Dashi Stock – Use homemade dashi stock or dashi powder dissolved in hot water to flavour the sauce. It’s available in two main varieties – hon dashi (a more intense flavoured stock made with seaweed and bonito flakes) or kombu dashi (seaweed only stock).
• Soy Sauce – For the best flavour use aJapanese soy saucesuch as Kikkoman which has the perfect balance of flavour and salt. Chinese or Korean soy sauces may be too salty or bitter for this recipe, however Japanese tamari works great as a gluten-free option.
• Mirin – This is a sweet rice wine for cooking. If you can’t find it at your supermarket, you can omit or add in a 1/2 tsp of sugar instead.

How to Make Yudofu

1. Pour thewaterinto a medium saucepan and add thekombu. Allow to soak for 15 minutes. Skip soaking if using a nori sheet.
2. Place the saucepan over a low-medium heat, and once you see small bubbles start to form on the bottom of the pan (around 5-10 minutes), add thetofu pieces on top of the kombu. Simmer gently for 6-8 minutes. Avoid boiling or the tofu can crumble apart.
3. Meanwhile, blend together thetamari,dashi stock dissolved in water, andmirininto a small bowl and give it a good stir.

4. When the tofu is ready, use a slotted spoon or spatula to carefully transfer the tofu to small serving bowls.
5. Gently ladletsuyu sauceinto the dish (for the best presentation, don’t pour it straight over the tofu), then top withspring onion,katsuobushi,shichimi,daikonand/or your other chosen garnishes.

Wandercook’s Tips

• Tofu – Soft tofu can fall apart very easily, especially when taking it out of the container. Avoid taking it out with your fingers, as it will likely break. Instead, first drain the liquid then turn out the tofu onto your palm or a chopping board.
• Don’t Over-Boil – Avoid letting the tofu come to the boil or it can crumble apart. Simmer slowly to help keep its shape intact.

FAQs

Variations

• Sauces – Sub the tsuyu sauce for a drizzle of ponzu (citrus soy), goma dare (creamy sesame), unagi sauce or mentsuyu sauce.
• Garnish Ideas – Try it with spring onions / green onions, finely sliced gari (pickled ginger), grated or minced ginger, shredded daikon, thin slices of nori or matcha salt.
• Add Spice – Serve with a dab of wasabi paste and shichimi togarashi (Japanese 7 spice mix), or kimchi with a drizzle of sesame oil.
• Summer Tofu – Skip the simmering and serve the tofu fresh with tsuyu, bonito flakes and spring onion. This cold version is known as hiyayakko.
• Make it Vegan / Vegetarian – Use vegetarian kombu dashi instead of regular dashi, and omit the bonito flakes.
• Add Vegetables – Simmer sliced carrot or wakame in the hot water along with the tofu.
• Make it a Meal – Serve with daikon pickles, Japanese salad and miso soup.

Pair it with these amazing Japanese recipes:

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