Yudofu

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Yudofu (Japanese - Main Course) Recipe

A simple and delicate dish made by simmering tofu in a flavorful kombu-based broth. Yudofu is a traditional Buddhist dish in Japan, known for its clean and subtle flavors. It is often enjoyed as a light and nourishing main course.
Ingredients:
  • Tofu - 14.1 ounces (400 grams)
  • Kombu seaweed - 0.1 ounces (3 grams)
  • Water - 4.2 cups (1 liter)
  • Soy sauce - 2 tablespoons
  • Green onion - 1
  • Wasabi - to taste
Instructions
  • Soak the kombu seaweed in 1 liter of water for at least 30 minutes.
  • Drain the kombu seaweed and set aside the water.
  • Cut the tofu into bite-sized pieces.
  • In a pot, add the kombu seaweed water and bring it to a boil.
  • Put the tofu into the pot and lower the heat to a simmer.
  • Add 2 tablespoons of soy sauce to the pot and continue to simmer for 10-15 minutes, until the tofu is heated through.
  • Slice the green onion into thin rounds.
  • Serve the yudofu in bowls, garnished with green onions and wasabi to taste.

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