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–+ servings

Yudofu (Hot Tofu) with Spicy Sesame Sauce

Prep Time5 minutes
Cook Time5 minutes
Soaking Time30 minutes
Total Time40 minutes
Author Yuto Omura
Servings 4 servings

Ingredients 
 

Sauce

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.
    kombu soaking in a brown pot of water with handles
  • While you wait, cut 350 g silken tofu into 6-8 large cubes.
    firm tofu cut into large cubes on a wooden chopping board
  • Mix the sauce ingredients (1 ½ tbsp sesame paste (nerigoma), 1 tbsp Japanese soy sauce (koikuchi shoyu), 2 tbsp water, 1 tsp chili oil (rayu), 1 tsp rice vinegar and ½ tsp sugar) to a small food processor and blitz until combined. (Alternatively, mix thoroughly by hand.)
    sesame sauce in a miniature food processor
  • 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.
    6 cubes of tofu simmering in a pot of kombu dashi
  • Simmer until the tofu is warmed through.
    simmered tofu in a brown pot next to a small green jug with sesame sauce
  • 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!
    Yudofu simmered tofu drizzled with homemade sesame sauce topped with chopped green onions in a square white fluted bowl