Minimalist Japanese Recipe: YUDOFU (BOILED TOFU)

  • 1 min read


Nothing brings comfort and warmth like simple, warm tofu. It’s the perfect dish when you’re feeling tired or have a loss of appetite. Using a high quality tofu and konbu will allow you to taste the nuanced flavors and umami of konbu dashi (kelp broth). 

Cook time: 5 mins | Servings: 1-2 | Vegan



  • 1 block tofu (~300g) (either momen (firm) or kinu (silken))
  • Palm size konbu (kelp)
  • Pinch of salt


  1. Cut the tofu into bite size cubes.
  2. Add the tofu, konbu and salt in a pot and add enough water to cover. Cook over low heat until it starts to boil. Remove the konbu and serve.



  • Use 2 tsp of dashi powder instead of the konbu.
  • Try with a simple sauce (mix 1:1 soy sauce and sake), ponzu or with shichimi togarashi (seven spice blend). 
  • Add unflavored miso instead of salt to make miso soup. 
  • Add flavored miso (such as yuzu miso) for the tofu.
  • Add cold, pre-cooked rice and soy sauce and reheat until boiling. Add a beaten egg, turn off the heat and serve once the egg has cooked to make tofu zosui (rice porridge).

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