Yudofu is a comforting Japanese dish made by gently simmering tofu in a light kombu-based broth. Known for its simplicity and delicate flavors, it is especially popular in Kyoto, where tofu has been a culinary staple for centuries. Unlike elaborate meals, yudofu highlights the natural taste of fresh tofu, making it both nourishing and soothing. It is often enjoyed during colder months as a warming meal, but its gentle and light character makes it suitable year-round for those seeking a wholesome and balanced diet.
The origins of yudofu are deeply tied to Zen Buddhist traditions, where vegetarian meals (shojin ryori) emphasize purity and simplicity. Buddhist monks in Kyoto developed dishes like yudofu as part of their temple cuisine, focusing on seasonal and plant-based ingredients. Over time, this humble dish became popular outside temple walls and is now enjoyed by locals and travelers alike as a reflection of Kyoto’s culinary culture. Its understated elegance lies in the quality of ingredients rather than complex preparation.
Yudofu is blocks of tofu simmered in hot water along with veggies, eaten with condiments like ponzu and yuzu kosho. It takes no time to make and is incredibly satisfying, healthy and delicious. Eating yudofu is as much about the experience as the taste. Traditionally, tofu cubes are gently simmered in hot broth at the table and served directly from the pot. Diners dip the tofu in various condiments such as soy sauce, ponzu, grated ginger, or chopped green onions, allowing each bite to be customized. This interactive way of eating makes it a communal dish, often shared among family and friends during a relaxed meal.
The charm of yudofu lies in how it showcases tofu’s versatility. When simmered, tofu becomes warm, silky, and even more delicate in flavor. The broth, infused with kombu (kelp), remains light yet nourishing, making it ideal for those who prefer healthy and minimally processed foods. It is a dish that proves how a few simple ingredients can create something both satisfying and memorable.
Yudofu Ingredients
Serves: 4 people
- Silken tofu – 400 g (cut into large cubes)
- Kombu (dried kelp) – 1 sheet (about 10 cm)
- Water – 5 cups
- Soy sauce – 3 tbsp
- Ponzu sauce – 3 tbsp (optional, for dipping)
- Grated ginger – 1 tsp
- Chopped spring onions – 2 tbsp
- Bonito flakes – 2 tbsp (optional, for garnish if not vegetarian)
Steps
- Rinse the kombu gently and place it in a pot with water. Let it soak for 20–30 minutes to release its natural umami.
- Heat the pot slowly over medium heat until just before boiling, then remove the kombu.
- Carefully add the tofu cubes to the simmering broth.
- Simmer gently for about 5–7 minutes until the tofu is heated through. Avoid vigorous boiling to maintain its delicate texture.
- Remove tofu pieces with a slotted spoon and place them in serving bowls.
- Serve with small dipping bowls of soy sauce, ponzu, grated ginger, and spring onions on the side.
- Garnish with bonito flakes if desired.
- Enjoy the tofu by dipping each piece into your chosen condiment before eating.
Health Benefits
Yudofu is a light yet nutrient-rich dish. Tofu is an excellent source of plant-based protein, calcium, and iron, making it especially beneficial for vegetarians and vegans. Kombu is packed with iodine and minerals that support thyroid and overall health. The dish is low in calories but high in satiety, making it ideal for weight management. Its clean flavors and easily digestible ingredients also make it soothing for the stomach and a perfect option for those seeking a wholesome, low-fat meal.
Kitchen Tip: Use the freshest silken tofu you can find, as the dish relies heavily on the quality of tofu for its flavor and texture.