Simmered tofu is as popular in winter as chilled tofu is in summer. This is one of the simplest and purest ways to enjoy this Japanese food.
Traditionally, Simmered Tofu is prepared in an earthenware pot(donabe) over a gas burner. This recipe calls for making it in an electric skillet. Whichever way, the result is a light, subtle, delicious taste.
Serves 4 154 Cal. per serving
2 cakes regular tofu, 10 oz.(285g) each
6 inch(15 cm) piece kelp(konbu)
1 tsp. cornstarch
pinch of salt
- 1 inch(2-1/2cm) fresh ginger, grated
- 3-4 green onions, finely chopped
- 1/2 cup loose bonito flakes(hana-katsuo) about 1/3 oz.(10g)
- 7 Tbsp. soy sauce
- 3 Tbsp. bonito stock
- 1 Tbsp. mirin
- Prepare condiments.
- Combine Dipping Sauce ingredients in saucepan over medium heat and bring to a boil. Boil for 5 seconds only and remove from heat. Strain through a cheese-cloth lined wire strainer into a small heat resistant cup. Place cup in the middle of cooking skillet or pan or keep sauce hot until ready to serve.
- Do not wash kelp, as the white powder contains much of the flavor. Instead, wipe both sides of kelp with a damp cloth and cut 1/2 inch(1-1/2cm) slits at 1 inch(2-1/2cm) intervals. Cut in half and put in a medium sized electric skillet with 3 cups of water, a pinch of salt, and cornstarch dissolves in 2 tsp. warm water.
- Cut each tofu cake into 8 pieces and ad to the skillet. The tofu should be completely covered by water. Bring to boil over medium heat. Cook tofu until it floats.
- Serve Dipping Sauce in small individual bowls and add condiments to taste. Remove tofu with chopsticks, dip in sauce and eat.
You can make yudofu more exciting and nutritious by adding some shitake mushrooms, or hakusai(Chinese cabbage) to the pot.