Hot Tofu | Yudofu 湯豆腐 By: Nami On:

Hot Tofu | Yudofu 湯豆腐 By: Nami On:

Hot Tofu | Yudofu 湯豆腐

By: Nami / On: November 20, 2012

106 comments

Posted in:

30 Minutes Or Less ,

Appetizers ,

Autumn/Fall ,

Breakfast & Brunch ,

Easy Dinner Ideas ,

Healthy Recipes ,

Nabe (Hot Pot) ,

One Dish Meals ,

Quick & Easy ,

Side Dishes ,

Soups & Stews ,

Vegetables, Tofu & Eggs ,

Winter

Thanksgiving is coming up soon and it’s a happy time as families get together. I’m also spending Thanksgiving with my husband’s family in Taiwan and it’s pretty warm here in Kaohsiung (高雄), Taiwan where I stay. It’s a bit difficult for me to imagine American Thanksgiving and the beauty of autumn at the moment with the A/C blasting all day in 78F (26C) weather.

Ingredients

  • 1 Momen Tofu (in the US it’s called “regular” tofu, which is between silken and firm)
  • Mitsuba or any green vegetable you like for color
  • About 2 inch Dashi Kombu
  • 1 Tbsp. sake
  • ¼ tsp. salt
  • ¼ cup soy saue
  • 1 Tbsp. sake
  • 1 tsp. mirin
  • ½ cup (3g, 1 pack) bonito flakes (katsuobushi)
  • Finely chopped scallion
  • Grated ginger (optional)
  • Shichimi togarashi (optional)
  • Yuzu kosho (optional)
Read the whole recipe on Just One Cookbook