Recipe Yudofu

Yudofu, also known as "hot tofu," is a simple and delicious Japanese dish that celebrates the natural flavors of tofu. Often enjoyed during the colder months, Yudofu is both comforting and nutritious. Below is a comprehensive guide on how to prepare Yudofu, including the necessary ingredients, instructions, tips, variations, calorie information, and a conclusion.


  • Tofu (Silken or Firm): 1 block (around 300-400g)
  • Kombu (Dried Kelp): 1 piece (about 10 cm long)
  • Water: Enough to fill the pot (about 4-5 cups)
  • Soy Sauce: 2-3 tablespoons
  • Ponzu Sauce: Optional, for dipping
  • Chopped Green Onions: For garnish
  • Grated Ginger: For garnish
  • Bonito Flakes: For garnish (optional)
  • Sesame Seeds: For garnish (optional)


  1. Prepare the Kombu Dashi:

    • Place the kombu in a pot with water and let it soak for at least 30 minutes. This will create a mild, umami-rich broth known as kombu dashi.
    • After soaking, bring the water to a simmer over medium heat. Do not let it boil as this can make the kombu taste bitter.
    • Once the water starts to simmer, remove the kombu from the pot.
  2. Prepare the Tofu:

    • Cut the tofu into bite-sized cubes, around 2-3 cm each.
    • Gently place the tofu cubes into the simmering kombu dashi. Let them heat through for about 5-10 minutes. The tofu should be heated but not boiling.
  3. Prepare the Dipping Sauce:

    • In a small bowl, mix soy sauce and ponzu sauce (if using). Adjust the proportions to your taste preference.
    • Alternatively, you can use just soy sauce or ponzu sauce alone.
  4. Serve the Yudofu:

    • Carefully transfer the hot tofu cubes into individual serving bowls using a slotted spoon or chopsticks.
    • Garnish with chopped green onions, grated ginger, bonito flakes, and sesame seeds as desired.
    • Serve the dipping sauce on the side, allowing each person to dip the tofu cubes into the sauce before eating.

Tips for Making Yudofu

  • Quality Tofu: Use the freshest and highest quality tofu you can find. Silken tofu is delicate and creamy, while firm tofu holds its shape better and has a slightly denser texture.
  • Kombu Dashi: Soaking the kombu in cold water before heating helps to extract more flavor. Avoid boiling the kombu to prevent bitterness.
  • Serving: Yudofu is best enjoyed hot. If serving a larger group, consider using a portable stove or a hot pot to keep the broth warm at the table.
  • Dipping Sauce: Customize your dipping sauce by adding a touch of mirin, a splash of rice vinegar, or a few drops of yuzu juice for a citrusy kick.


  • Vegetable Additions: Add sliced mushrooms, napa cabbage, or spinach to the broth for added flavor and nutrition.
  • Protein Enhancements: Include thinly sliced fish or shrimp in the hot pot for a more substantial meal.
  • Spicy Kick: Add a bit of shichimi togarashi (Japanese seven-spice blend) to the dipping sauce for a spicy twist.

Calorie Information

  • Tofu (300g): Approximately 176 calories
  • Kombu (10g): Approximately 5 calories
  • Soy Sauce (2 tablespoons): Approximately 20 calories
  • Ponzu Sauce (2 tablespoons): Approximately 15 calories
  • Garnishes (green onions, ginger, sesame seeds): Approximately 10 calories

Total Calories (per serving): Approximately 226 calories


Yudofu is a wonderfully simple and healthy dish that highlights the delicate flavor of tofu and the umami richness of kombu dashi. It is a versatile dish that can be customized with various garnishes and dipping sauces to suit your taste. Whether enjoyed as a light meal or part of a larger Japanese feast, Yudofu offers a comforting and nourishing experience. Try making Yudofu at home for a taste of traditional Japanese cuisine that is both easy to prepare and delightful to eat.


Popular Recipes


Blog Archive

Featured Post

Recipe Muguk

Muguk, also known as Korean radish soup, is a traditional Korean dish cherished for its simple, yet rich flavors. This comforting soup is ma...