Dish
Yudofu
Yudofu is made by simmering tofu in a broth made with kelp, water, and soy sauce. The dish is typically served with a dipping sauce made with soy sauce, ginger, and green onions. Yudofu is a healthy and low-calorie dish that is high in protein and low in fat. It is also a great source of calcium and iron.
Origins and history
Yudofu originated in Kyoto, Japan, where it has been a popular dish for centuries. It was originally served in Buddhist temples as a vegetarian alternative to meat dishes. Today, it is a popular dish in many Japanese restaurants around the world.
Dietary considerations
Vegan, vegetarian, gluten-free
Variations
There are many variations of yudofu, including adding vegetables such as mushrooms or spinach to the broth. Some recipes also call for adding miso paste to the broth for added flavor.
Presentation and garnishing
Yudofu is typically served in a simple bowl with the tofu and broth. Garnish with green onions or sesame seeds for added flavor.
Tips & Tricks
To make the broth more flavorful, let the kelp soak in the water for at least an hour before simmering with the tofu.
Side-dishes
Yudofu is often served with a side of rice and pickled vegetables.
Drink pairings
Green tea or sake
Delicious Yudofu recipes
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