Name: Yudofu (Japanese - Main Course )
Cuisine: Japanese
Ingredients: Tofu - 400 grams (400 grams); Kombu seaweed - 3 grams (3 grams); Water - 1 liter (1 liter); Soy sauce - 2 tablespoons (2 tablespoons); Green onion - 1 (1); Wasabi - to taste (to taste)

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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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