Yudofu (Hot Tofu) with Spicy Sesame Sauce
https://sudachirecipes.comYudofu is a simple and comforting dish made with pieces of silken tofu gently simmered in a kombu dashi broth. This recipe introduces a little twist with a drizzle of delicious homemade spicy sesame sauce!
Ingredients
- 1 liter water
- 5 g dried kelp (kombu)
- 350 g silken tofu
- ¼ tsp salt
- finely chopped green onions to garnish
Sauce
- 1 ½ tbsp sesame paste
- 1 tbsp soy sauce
- 2 tbsp water
- 1 tsp chili oil
- 1 tsp rice vinegar
- ½ tsp sugar
Instructions
- Start by filling a small pot with 1 liter water and adding 5 g dried kelp (kombu). Soak for 30 minutes to create a light kombu dashi.
- While you wait, cut 350 g silken tofu into 6-8 large cubes.
- Mix the sauce ingredients (1 ½ tbsp sesame paste, 1 tbsp soy sauce, 2 tbsp water, 1 tsp chili oil, 1 tsp rice vinegar and ½ tsp sugar) to a small food processor and blitz until combined. (Alternatively, mix thoroughly by hand.)
- Once the kombu has rehydrated, place the pot on the stove and heat over medium until almost boiling. Reduce the heat to low, remove the kombu (discard or repurpose to make kombu tsukudani) then add the tofu and sprinkle ¼ tsp salt into the broth.
- Simmer until the tofu is warmed through.
- Use a slotted spoon to transfer the tofu pieces to serving bowls. Drizzle with the sesame sauce and sprinkle with finely chopped green onions. Enjoy!
