How to Make Yudofu (Hot Tofu) with Spicy Sesame Sauce

By Sudachi · 25 min

Ingredients

Instructions

1. Fill a small pot with 1 litre of water, add 5 g of dried kelp (kombu) and soak for 30 minutes to make a light kombu dashi.
2. Meanwhile, cut 350 g of silken tofu into 6 to 8 large cubes.
3. Blend the sauce ingredients (1½ tbsp sesame paste, 1 tbsp soy sauce, 2 tbsp water, 1 tsp chili oil, 1 tsp rice vinegar and ½ tsp sugar) in a small food processor until combined, or mix thoroughly by hand.
4. Once the kombu has rehydrated, heat the pot over medium until almost boiling. Lower the heat to low, remove the kombu, then add the tofu and sprinkle ¼ tsp salt into the broth.
5. Simmer until the tofu is warmed through.
6. Lift the tofu out with a slotted spoon into serving bowls, drizzle with the sesame sauce and sprinkle with chopped green onion.

Summarized from Sudachi's video. Watch it for the details.

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