Yudofu

Silken tofu cubes shimmering in kombu-infused water. The texture is melting and airy, contrasted by a deep umami sauce and the crunch of fresh green onions.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 185
• Protein: 19 g
• Carbs: 16 g
• Fat: 6 g

Ingredients

• 800 g silken tofu ( in large cubes )
• 2 piece kombu seaweed ( whole )
• 1600 ml Mineral water
• 8 tbsp soy sauce
• 4 tbsp mirin
• 200 ml dashi stock
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 10 g bonito flakes optional
• 20 g Fresh ginger ( peeled and grated )

Instructions

1. Base broth preparation

   Place the kombu seaweed in the bottom of a pot with the mineral water. Let it cold infuse for 10 minutes. Then heat over very low heat. Remove the kombu just before the water begins to simmer to avoid any bitterness.

2. Cutting the tofu

   Carefully drain the silken tofu. Cut it into large, regular 4 cm cubes. The structure must remain intact; do not break the flesh.

3. Poaching the tofu

   Gently slide the tofu cubes into the simmering water. Maintain a very low heat: the water should never boil, it should just carry the tofu. When the cubes start to dance and rise slightly, they are hot to the core.

4. Sauce and garnish preparation

   Mix the soy sauce, mirin, and dashi broth in a small bowl. Finely slice the green onion and grate the fresh ginger. Serve the hot tofu in individual bowls with a bit of its cooking water, then drizzle with sauce and sprinkle with onion, ginger, and bonito flakes.

Chef's tips

• Never let the water boil once the tofu is added, otherwise it will become porous and lose its smoothness.
• If you don't have dashi, use a bit of the kombu-infused cooking water to thin the soy sauce.

Storage

This dish must be eaten immediately. Silken tofu does not reheat well and loses its texture.