TOP > Recipes > Yudofu (Boiled tofu in a pot)
Yudofu (Boiled tofu in a pot)
Cooking time / Within 20 minutes
Nutrition Info (1 serving)
| Energy | ： | 205 Calories |
| Protein | ： | 9.5g |
| Fat | ： | 4.8g |
| Carbohydrate | ： | 32.3g |
| Calcium | ： | 140mg |
| Salt equivalent | ： | 0.74g |
Yudofu is a typical Japanese one-pot winter dish in which you can fully enjoy the soft texture of healthy tofu. Adding Malony in the pot helps you enjoy a wider variety of textures.
Ingredients (2 servings)
| 50g/1.8oz Malony |
| 1 Kinugoshi (soft) tofu |
| 1 bunch Shungiku (garland chrysanthemum) |
| 50g/1.8oz brown beech mushrooms |
| 40g/1.4oz carrot |
| 15cm/5.9in Dashi-kombu (dried kelp for making stock) |
| Ponzu sauce (soy sauce with citrus juice) (as you like) |
| Momiji-oroshi* (as you like) |
| Chopped scallions (as you like) |
Directions
| 1. | Lightly immerse Malony in water until it is soft. Cut the tofu into 6 pieces. |
| 2. | Cut the Shungiku in half lengthwise. Separate the brown beech mushrooms into small bunches. Cut the carrot into a flower shape and then into thin slices. |
| 3. | Put the ingredients prepared in steps 1 and 2 on a plate. |
| 4. | Fill a pot with about 70% full of water. Make cuts into the Dashi-kombu and place it on the bottom. Heat the water. When the water is almost boiling, add the tofu, mushrooms, and carrot and cook them over low heat. |
| 5. | When the tofu starts to float, add Malony and Shungiku. Enjoy the tofu and other ingredients with Ponzu sauce and garnishes (Momiji-oroshi*, chopped scallions, etc.) |
To add extra carrots, use a slicer and sliver the carrot into thin strips of 10cm/3.9in long, the same size as Malony. * Momiji-oroshi: White radish grained together with chili pepper.
