Yudofu gently warms firm tofu in a light kombu broth. Ponzu, ginger and spring onion add fresh, savory accents at the table; rice and green vegetables make it a complete meal.
Yudofu is a Japanese preparation in which tofu is gently warmed in water with kombu. The dish is strongly associated with Kyoto and is less about a long list of ingredients than the quality and texture of the tofu. Choose firm tofu that will hold its shape when cut into pieces; soft silken tofu is less practical for serving this way. The broth is intentionally mild, so you can appreciate the tofu even without sauce.
Kombu gives the water a gentle, savory undertone. Let the dried seaweed steep briefly in cold water, then gradually heat the pan. Don’t let the broth boil vigorously: strong bubbling can break up the tofu and make the cooking process less gentle. Remove the kombu once the liquid is just short of boiling. A small piece of kombu is enough; using more won’t automatically improve the flavor and can overpower the broth.
Ponzu adds acidity and saltiness, while freshly grated ginger brings a sharp, fresh counterpoint. Spring onion adds a green bite. Use store-bought ponzu for convenience, or replace it with a mixture of soy sauce and citrus juice if ponzu isn’t available; yuzu, sudachi or lemon all work, each with a slightly different flavor. Sesame is optional and adds a nutty note, but keep the amount modest so the tofu remains the focus.
Serve the tofu straight from the warm broth, with the dipping sauce and seasonings on the side so everyone can add as much as they like. Steamed Japanese rice soaks up the remaining sauce nicely. A simple green vegetable, such as steamed or briefly blanched bok choy, adds color and a light bite without making the dish too heavy. For extra vegetables, you can also let thinly sliced cabbage wilt briefly in the broth; keep the portions modest so the soft tofu remains the star.
The broth itself isn’t a heavy soup, but a gentle warmth around the tofu. So set out small dishes for ponzu and ginger, and ladle a little broth into the bowls as well. Once cooled, leftovers can be covered and stored in the refrigerator, then used within two days. Reheat the tofu and broth gently in a pan until piping hot; boiling them again can cause the tofu to fall apart. Store the rice separately and cool it quickly.
Rinse the rice until the water is mostly clear. Cook the rice according to the package directions.
Cut the tofu into four large pieces. Halve the bok choy lengthwise and rinse away any sand between the leaves. Mix the ponzu with the grated ginger and set the dipping sauce aside.
Put the water and kombu in a wide pan. Let stand for 10 minutes, then heat gently over medium-low heat.
When small bubbles appear around the edges, remove the kombu from the pan. Carefully add the tofu to the broth and warm for 8–10 minutes over low heat. Don’t let the broth boil.
Steam the bok choy for about 5 minutes, until tender but still firm, or briefly blanch it in a separate pan of boiling water. Drain well.
Use a slotted spoon to transfer the tofu to warm bowls and add a little broth. Serve with the rice, bok choy, ponzu-ginger sauce and spring onion. Sprinkle with sesame seeds, if desired.
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