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Hot Tofu (Yudofu)
4.7 from 28 votes

Hot Tofu (Yudofu)

With just tofu and kombu stock, you can enjoy protein-rich and nourishing Hot Tofu (Yudofu) at home. This comforting tofu hot pot is possibly the easiest tofu dish that you can make! {Vegan/vegetarian adaptable}

Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings: 2
Calories: 178 kcal
Course: Main Course
Cuisine: Japanese

Ingredients

  • 1 tofu 14 oz, 397 g, medium-firm, aka momen dofu
  • 1½–2 cups water (add more if your pot is bigger)
  • mitsuba or any green vegetable you like for color, Japanese parsley
  • 1 piece kombu 2 x 2 inches, 5 x 5 cm per piece, dried kelp
  • 1 Tbsp sake
  • ¼ tsp kosher salt Diamond Crystal brand
For the Sauce (optional)
  • ¼ cup soy sauce (4 Tbsp)
  • 1 Tbsp sake
  • 1 tsp mirin
  • ½ cup katsuobushi packed loosely, dried bonito flakes
For the Toppings (optional)
  • green onion or scallion
  • ginger grated
  • Japanese seven spice aka shichimi togarashi
  • yuzu kosho Japanese citrus chili paste

Instructions

    Cup of Yum
  1. Gather all the ingredients.
To Prepare the Kombu Dashi
  1. Remove any dust or particles on kombu with a damp cloth (but leave the white powdery substances which contribute to the umami flavor in the stock). These days kombu is much cleaner and you don‘t really have to wipe it. Never wash it under running water!
  2. In a donabe (Japanese clay pot), put 1 piece kombu (dried kelp) and 1½–2 cups water. Let the kombu soak for 1–2 hours. If you‘re short on time, you can steep the water with kombu slowly over the lowest heat.
To Prepare the Sauce
  1. Meanwhile, make the sauce. To a small saucepan, add ¼ cup soy sauce, 1 Tbsp sake, and 1 tsp mirin.
  2. When boiling, add ½ cup katsuobushi (dried bonito flakes).
  3. Mix well with chopsticks and cook for 1–2 minutes.
  4. Pour the sauce into a small serving dish. You don’t have to strain it; it’s okay if some bonito flakes go into the sauce.
  5. These leftover bonito flakes have a nice flavor and you can use it as filling for Okaka Onigiri or to make Homemade Furikake (rice seasoning).
To Prepare the Hot Tofu
  1. When the kombu dashi is ready (after 1–2 hours), bring the dashi to a boil on medium heat. If you were slowly heating up the kombu dashi (because you didn‘t have time to soak for 1–2 hours), bring it to a boil, too. Once boiling, add 1 Tbsp sake and ¼ tsp Diamond Crystal kosher salt.
  2. When boiling again, cut 1 medium-firm tofu (momen dofu) to any size you like (whole tofu, halves, or 6 pieces, for example) and put it in the kombu dashi.
  3. When the tofu is heated through, after several minutes, add the mitsuba (Japanese parsley). If you plan to use other vegetables, make sure are they cooked through.
  4. While the tofu is hot, serve it with the sauce and add the optional toppings of your choice, such as chopped green onion/scallion, grated ginger, shichimi togarashi (Japanese seven spice) and yuzu kosho (Japanese citrus chili paste).

Nutrition Information

Calories 178kcal (9%) Carbohydrates 5g (2%) Protein 18g (36%) Fat 9g (14%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 2g (10%) Sodium 165mg (7%) Potassium 24mg (1%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1IU (0%) Vitamin C 1mg (1%) Calcium 276mg (28%) Iron 2mg (11%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 178

% Daily Value*

Calories 178kcal 9%
Carbohydrates 5g 2%
Protein 18g 36%
Fat 9g 14%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 2g 10%
Sodium 165mg 7%
Potassium 24mg 1%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 1IU 0%
Vitamin C 1mg 1%
Calcium 276mg 28%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.