What is Yudofu?
Yudofu (湯豆腐) is an easy and comforting tofu dish, where cubed tofu is gently heated in a pot with water and kombu and then served warm. You can kind of say this dish is a hot version of Hiyayakko (chilled tofu).
While traditionally paired with straightforward dipping sauces like soy sauce or ponzu, this recipe introduces a unique twist to the sauce. This subtle change adds an extra layer of flavor, offering a fresh take on the classic Yudofu.
How I Developed This Recipe
Yudofu is traditionally a comforting dish where tofu is gently simmered in kombu dashi and served with classic, simple condiments like soy sauce, ponzu, green onions, and sesame seeds.
For a bit of twist, my recipe introduces a spicy sesame sauce to the mix, adding a small kick to the mild flavors of the tofu.
If you’re looking to add a bit of excitement to Yudofu, give this version with spicy sesame sauce a try!
Key Ingredients & Substitution Ideas
- Silken Tofu: I used silken tofu for its smooth texture, but firm type is also a great choice. Did you know? It is said that roughly 60% or more of people in Japan prefer to use silken tofu for Yudofu.
- Dried Kelp (Kombu): For this recipe, we always boil the tofu in kombu dashi. Curious about what makes kombu so special? Check out Kombu 101 article to know the umami components and the different types available.
- Sesame Paste: In Japan, we call it “neri goma (ねりごま)” and it’s what I use as the base for the sauce. If you can’t find it, unsalted smooth peanut butter or tahini are great substitutes.
- Chili Oil: I recommend sesame oil-based “raayu” for matching kick, but any chili oil you have will do the trick.
- Rice Vinegar: It’s our go-to vinegar in Japan, but if it’s hard to find, apple cider vinegar or white vinegar are fine swaps.
- Soy Sauce: I used dark soy sauce in my recipe. If you’re wondering about how it differs from light soy sauce, take a peek at my soy sauce guide.
- Sugar: I use caster sugar that dissolves easily since we don’t heat it up in this recipe. It mixes in seamlessly this way.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Yudofu at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. I will also include more in-depth tips and tricks than the recipe card.
Begin by placing a piece of kombu in a large pot filled with water. I let it soak there for about 30 minutes.
While the kombu is soaking, prepare the sesame sauce. Mix all the sauce ingredients together in a bowl. I used a mini food processor for speed.
Getting the sauce ready beforehand makes everything else easier because I can just pour it over the tofu later without rushing in the kitchen.
After the kombu has rehydrated, turn the heat up to medium. While you wait, drain the pack of tofu and cut it into 6-8 pieces depending on how many servings you want to make. Remove the kombu just before the water starts to boil.
Once the kombu is removed, turn the heat down to low and gently add the tofu to the pot. Sprinkle some salt into the water here too.
Once the tofu is hot, use a slotted spoon to lift each piece out of the pot and onto a serving plate. I make sure to drain each piece well so it doesn’t make the plate soggy or dilute the sauce.
Then, drizzle the sesame sauce generously over the top of the tofu.
Sprinkle chopped green onions over the tofu to finish.
Recommended Serving Ideas
- Shogayaki Pork: The refreshing spiciness of the ginger matches the simple flavor of the yudofu.
- Karaage Chicken: If you want to pair it with fried food, I recommend karaage! If you want a citrusy taste, lemon-flavored fried chicken is a good choice!
- Saba no Shioyaki: If you want to pair it with a fish dish, I recommend grilled mackerel! It is a good combination that does not interfere with both flavors.
FAQ
Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, Instagram, and Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!
Yes! While silken tofu gives you that classic melt-in-your-mouth texture, firm tofu works perfectly fine. It’s actually more beginner-friendly since it’s less likely to break apart when handling.
Not at all! Any pot or even a deep frying pan will work great. Just make sure it’s not too large – you want the tofu pieces to be mostly submerged in the broth.
That’s a “tofu sukui” (豆腐すくい) or tofu scoop – a traditional Japanese kitchen tool designed specifically for scooping tofu from hot liquids. While it’s nice to have, you can easily use a regular slotted spoon or mesh skimmer instead.
How to Store
I do not recommend storing the tofu, but you can refrigerate the leftover sesame sauce for about 1 week.
I hope you enjoy this recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
More Japanese Tofu Recipes
Yudofu (Hot Tofu) with 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 Japanese soy sauce (koikuchi shoyu)
- 2 tbsp water
- 1 tsp chili oil (rayu)
- 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 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.)
- 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!
Hy Yuto… 🙂 greetings from Romania!
so i’m in the begins of all Japanese – Asian cuisine because it fashionated me…
so for understanding… after soaking i’ll discard the kombu …
kombu is an umami seaweed
and after i can make kombu tsukudani?
thank you
Daniela
Hi Daniela,
Thank you for the question!
Yes, that’s correct! You can make tsukudani using used kombu! You can find my kombu tsukudani recipe here (https://sudachirecipes.com/kombu-onigiri-recipe/) or video (https://www.youtube.com/watch?v=xZcvMyhXRGE).
I hope this answer helps! 🙂
Yuto
Delicious
Thank you, Tatjana!
Yuto