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Vegetarian, East Asian

Yudofu with rice

Yudofu is a Japanese dish of silken tofu poached in kombu broth, served with rice, for 4 people in 30 minutes. Very easy and costing €2.20 per person, the key is keeping the broth at a bare simmer so the tofu doesn't fall apart. Each bite gets dipped in ponzu with fresh ginger.

Tonight, silken tofu gently warmed in a kombu broth, dipped in ponzu, a comforting table meal.

Yudofu with rice
Total time
30 min
Difficulty
Very easy
Cost per person
€2.20
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter

Yudofu is the opposite of a dish trying to impress. Silken tofu cooks gently in a clear kombu broth, barely seasoned, and it's the ponzu sauce that brings the flavor when you dip each bite. The vegetables, napa cabbage, mushrooms, and carrot, stay tender without ever covering up the tofu's creamy texture, which remains the heart of the dish.

This is a winter weeknight dish more than a dinner party centerpiece, the kind you serve straight from the pot so everyone helps themselves. It fits a light weeknight meal when you want something warm and simple without spending hours in the kitchen. Kids unfamiliar with silken tofu might hesitate, but adults who enjoy Japanese flavors find it comforting and unfussy.

The ingredients

4 people

Pantry

  • Silken tofu 600 g
  • Kombu 10 cm
  • Ponzu sauce 6 tbsp
  • Riceoften in the pantry 300 g

Fruits and vegetables

  • Napa cabbage or bok choy 300 g
  • Enoki or shiitake mushrooms 150 g
  • Carrot 1
  • Scallions 2
  • Fresh ginger 20 g

Allergens Soy, Gluten

The step by step recipe

  1. Soak the kombu in 1.2 l of cold water in a pot for at least 10 minutes. 10 min

    You can soak it in the morning.

  2. Cook the rice in a pot of salted water, then drain it. 11 min

    It goes alongside the tofu and broth.

  3. Cut the tofu into large cubes, the vegetables into pieces, and slice the ginger thinly.

    Handle the silken tofu gently, it's delicate.

  4. Heat the kombu over medium heat until small bubbles appear, remove it, add the vegetables then the tofu, and let it simmer gently. 10 min

    Remove the kombu before it boils, or it will make the broth slimy.

  5. Serve each person with a small bowl of ponzu and ginger for dipping, along with the rice.

    Serve straight from the pot so everything stays hot.

Our tips to get it right

  • Pick a silken tofu that's firm for its category, it holds up better when cut and cooked than softer versions.
  • Set out the ponzu and ginger dipping bowls before sitting down, this dish is best eaten hot straight from the pot.
  • If you don't have kombu, store bought dashi works in a pinch, but the kombu's briny taste is really what makes this dish distinct.

The variations

  • Swap the bok choy for spinach or kale, they cook just as fast in the broth.
  • For a heartier version, add cooked udon noodles to the broth near the end of cooking.
  • For kids, serve the tofu plain with a light drizzle of mild soy sauce, skipping the ponzu and raw ginger.

What to serve it with

  • Plain rice, already included in the recipe
  • Japanese green tea
  • Small wakame seaweed salad

Storage

Cooked tofu keeps for 2 days in the refrigerator in a sealed container, ideally kept separate from the broth. Reheat gently over low heat without boiling, so the tofu doesn't break apart. Freezing isn't recommended, it changes the texture of silken tofu too much.

Questions about this dish

Can you make yudofu ahead of time?

You can cut the vegetables and tofu ahead and store them separately in the refrigerator. The broth can also be made in advance, but the final tofu cooking happens right before serving to keep its silky texture.

What can I use if I don't have ponzu sauce?

Mix soy sauce with a bit of lemon or lime juice to get a similar tangy note. It's not identical, but it works well for dipping the tofu.

Can silken tofu be frozen?

No, silken tofu, raw or cooked, doesn't freeze well, its texture turns grainy once thawed. It's best eaten fresh, within two days of cooking.

How do I know the broth is at the right temperature?

The broth should barely simmer, with small bubbles rising slowly, never a full boil. A hard boil will make the silken tofu fall apart during cooking.

How long does it take to make a yudofu, silken tofu simmered in kombu broth, with rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a yudofu, silken tofu simmered in kombu broth, with rice?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a yudofu, silken tofu simmered in kombu broth, with rice cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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