Recipes/ Side Dish

Yudofu Simple Hot Tofu Recipe

11/05/2017 (Last Updated: 06/08/2019)

With a subtle blend of Pure Harvest Organic Tamari, dashi stock and mirin, this Yudofu (Japanese tofu recipe) is as nourishing as it is comforting. It’s quick and easy to prepare, low in calories, and packed with nutritious flavour!

Pouring tamari onto boiled tofu (yudofu).

Why We Love This Recipe

If it’s cold outside, or you just need a bowl of something to warm you up from the inside out, Yudofu is for you! We love preparing this popular Japanese winter-time dish for a few awesome reasons:

  • It’s super simple to prepare (always yay!)
  • It’s low in calories/carbohydrates (which, we won’t lie, is always a good thing for food addicted bloggers…)
  • It’s full of healthy goodness! Tofu is literally packed with protein, vitamins and minerals.

Serve it beside fluffy rice, a simple shredded cabbage slaw, and a nourishing bowl of miso soup and you’ll be feeling happy and healthy in no time!

A bowl of yudofu next to a bottle of Pure Harvest Organic Tamari.

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A bowl of boiled tofu (yudofu) beside a pouring dish of tamari blended with dashi stock.

What Is Yudofu?

At its most basic form, Yudofu is simply blocks of silken tofu simmered in hot water until they’re warm and nourishing.

But the magic really happens when you combine your freshly simmered hot tofu with tasty dipping sauces like we have today. 

Once you blend together the umami goodness of dashi with boiled tofu and a few classic Japanese ingredients, you’ll wonder how you ever lived without them!

Yudofu garnished with bonito, spring onion and tamari sauce.

What You’ll Need

Yudofu is super simple to make with a handful of ingredients and about 5 minutes to prepare! Here’s what you’ll need:

Tofu

  • This recipe calls for soft/silken tofu but should work fine with firm tofu as well.
  • For the most beautiful looking Yudofu, be sure to handle your tofu with care. It can fall apart very easily, especially when you’re trying to coax it out of a plastic container.
  • We recommend draining the liquid first before turning the tofu out into your palm. From here you can slice the tofu into smaller blocks while it’s resting on your palm (but only if you promise to be careful). 

Dashi Stock

  • To keep things quick and simple we’ve used dashi stock powder in this recipe, however you may prefer to make real dashi stock from kombu seaweed and bonito flakes. If so, check out this homemade dashi recipe from Just One Cookbook.
  • Vegetarian? No problem – you’ll want to look for the kombu dashi (seaweed only stock).

Tamari Sauce – Pure Harvest

While it’s true that tamari and soy sauce are quite similar in terms of flavour and appearance, there are a couple of key differences between them.

  • The first is the presence of wheat – or rather, the absence of wheat in tamari, which makes tamari an excellent soy sauce substitute for those with Gluten Free diets.
  • The second is that while soy sauce is almost ubiquitous in Asian cuisines, tamari is a uniquely Japanese creation. It has a purer, more balanced, less salty flavour, which means it’s also great for dipping your Japanese Gyoza/Potstickers.
  • And thirdly, it contains more protein than regular soy sauce, which means it’s healthier to boot!

Pure Harvest Tamari is organic, sustainably sourced, and non GMO, which means it’s not only a great choice for flavour, it’s also better for the environment.

So next time you reach for the soy sauce, why not experiment with tamari and see what you like best!

A bowl of yudofu next to a bottle of Pure Harvest Organic Tamari.

How To Make Yudofu

  • To start the tofu simmering, line a small saucepan or frypan with a sheet of yakinori seaweed, then top with your tofu pieces. Gently pour enough water to cover the tofu, then fire up your stove and simmer for around 6-8 minutes over a low to medium heat. Be sure not to let your tofu come to the boil or it will crumble apart!
  • Meanwhile, blend together your tamari, dashi stock dissolved in water, and mirin and give it a good stir.
  • When the tofu is ready, use a slotted spoon or spatula to carefully transfer the tofu to small serving bowls. (You can discard the yakinori now, too.)
  • Garnish your tofu with spring onions and katsuoboshi, then spoon over with your blended tamari sauce.

Simmered tofu (yudofu) in a bowl garnished with bonito flakes and spring onions.

Tips

  • Simmer the tofu carefully to keep its shape intact. Be sure not to let it come to the boil or it will crumble apart!
  • We recommend serving your Simple Hot Tofu as a side dish alongside fluffy white rice and miso soup.

Variations & Substitutes

  • For a cooling summer version of this dish, simply slice your tofu into pieces, garnish with spring onion and katsuoboshi and drizzle with tamari. 
  • For extra flavour, serve with wasabi paste and shichimi togarashi (Japanese blended chilli pepper spice mix)
  • For a completely vegan/vegetarian dish, use vegetarian kombu dashi instead of regular dashi (which is made with bonito flakes).

 

★ Did you make this recipe? Please leave a star rating below!

Pouring tamari onto boiled tofu.

Yudofu Simple Hot Tofu Recipe

With a subtle blend of Pure Harvest Organic Tamari, dashi stock and mirin, this Yudofu (Japanese tofu recipe) is as nourishing as it is comforting. It's quick and easy to prepare, low in calories, and packed with nutritious flavour!
Prep Time: 2 minutes
Cook Time: 8 minutes
Total Time: 10 minutes
Course: Side Dish
Cuisine: Japanese
Servings: 4 serves
Calories: 20kcal
Author: Wandercooks
Cost: $5

Equipment

  • Saucepan
  • Serving dishes
  • Sauce bowls

Ingredients

For the Tofu:

  • 1 block soft tofu approx 300 g, sliced into 4 pieces
  • 1 sheet yakinori

For the Sauce:

  • 2 tbsp Pure Harvest Tamari
  • 2 tbsp mirin
  • ½ tsp dashi stock dissolved in 2 tbsp water

For the Garnish:

  • 1-2 spring onions finely sliced
  • 1-2 tbsp katsuoboshi finely shaved bonito flakes

Instructions

  • To start the tofu simmering, line a small saucepan or frypan with a sheet of yakinori seaweed, then top with your tofu pieces. Gently pour enough water to cover the tofu, then fire up your stove and simmer for around 6-8 minutes over a low to medium heat. Be sure not to let your tofu come to the boil or it will crumble apart!
  • Meanwhile, blend together your tamari, dashi stock dissolved in water, and mirin and give it a good stir.
  • When the tofu is ready, use a slotted spoon or spatula to carefully transfer the tofu to small serving bowls. (You can discard the yakinori now, too.)
  • Garnish your tofu with spring onions and katsuoboshi, then spoon over with your blended tamari sauce.
  • Serve immediately.

Notes

Tips

  • Simmer the tofu carefully to keep its shape intact. Be sure not to let it come to the boil or it will crumble apart!
  • We recommend serving your Simple Hot Tofu as a side dish alongside fluffy white rice and miso soup.
 

Variations & Substitutes

  • For a cooling summer version of this dish, simply slice your tofu into pieces, garnish with spring onion and katsuoboshi and drizzle with tamari. 
  • For extra flavour, serve with wasabi paste and shichimi togarashi (Japanese blended chilli pepper spice mix)
  • For a completely vegan/vegetarian dish, use vegetarian kombu dashi instead of regular dashi (which is made with bonito flakes).

Nutrition

Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Cholesterol: 1mg | Sodium: 571mg | Potassium: 19mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Vitamin C: 1mg | Iron: 1mg
Hey hey – Did you make this recipe?We’d love it if you could give a star rating below ★★★★★ and show us your creations on Instagram! Snap a pic and tag @wandercooks / #Wandercooks

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12 Comments

  • Reply
    Natalie
    07/08/2019 at 12:12 am

    This looks so good . And it’s super easy to make with just a few ingredients. I must give this a try. Love tofu.

    • Reply
      Wandercooks
      16/08/2019 at 3:54 pm

      Absolutely! It’s so fun finding new and exciting ways to cook with tofu. What’s one of your fav tofu recipes?

  • Reply
    Pam
    06/08/2019 at 11:13 pm

    Wow! This recipe was an education for me. But, I do love learning about new foods so this is great! Thank you.

    • Reply
      Wandercooks
      16/08/2019 at 3:53 pm

      There’s so much to explore in the world of food – hope you enjoy your kitchen adventures!

  • Reply
    Amanda Wren-Grimwood
    06/08/2019 at 9:43 pm

    I am just getting to like tofu so this looks like a great recipe, full of flavour and lots of ideas too!

    • Reply
      Wandercooks
      16/08/2019 at 3:53 pm

      That’s awesome! Tofu definitely grows on you too – the more you try it, the more you’ll love it!

  • Reply
    Danielle Wolter
    06/08/2019 at 8:11 pm

    So I have this extra tofu in my fridge and I am totally making this. Loving the flavors so much! We order this at Japanese restaurants sometimes and love it!

    • Reply
      Wandercooks
      16/08/2019 at 3:19 pm

      Perfect! 🙂 If we have a bit leftover, we love chopping it up and popping it in a miso soup or a stir fry!

  • Reply
    Farah
    06/08/2019 at 6:03 pm

    Never would have thought tofu could sound so good! Looks delightful

    • Reply
      Wandercooks
      16/08/2019 at 3:18 pm

      Tofu is a crafty little ingredient! Once you start experimenting it just gets better and better. 🙂

  • Reply
    Maki
    12/05/2017 at 8:29 pm

    I was just trying to find recipe of Sanwin Makin (Semorina Cake) and eventually reached out your site.
    Since I am Japanese/ Burmese, brought up in Yangon many years ago.
    Sanwin Makin is the taste of home for me and enjoyed your article with smile (Now Yangon has changed dramatically in these days but what you experienced is of almost my memory !).
    This simple recipe also caught my attention and found slighly strange for me about using Yakinori.
    Yaki(roasted) Nori(seaweed) is not used for soup of this dish because Yakinori is expected to eat with rice etc.-to enjoy its crispy texture but never be boiled. Instead we use a sheet of Konbu seaweed to make tasty stock as you mentioned.
    For the garnish, Ginger paste/ Yakinori cut into strings would be nice option. Korean pickle (Kimchi-cut into small pieces) dizzled with small amount of sesame oil is one of my favourates.
    The dish is made during winter but not in summer.
    In summer we have a cold version, just take out from plastic container and cut into pieces then garnish with what you like and dizzled with tamari source.

    • Reply
      Wandercooks
      17/05/2017 at 8:32 am

      Hi Maki, thank you so much for taking the time to write to us. We’re so happy to hear our Semolina Cake brought back good memories for you. Thank you for letting us know about the Yakinori as well – unfortunately for us and a lot of our readers it can be very difficult to source konbu – so we use sheet seaweed. In this instance, it wasn’t for flavour for dashi stock but for avoiding the tofu sticking to the bottom of the pan. 🙂

      That’s a fantastic idea for the kimchi on top with sesame oil – we will be trying this next time we make it – thank you!! It’s winter here at the moment, so we’re enjoying the warm meal but we’ll also try your idea for the summer version when the weather warms up.

      Thanks again for stopping by Maki – happy cooking!

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