Japanese•healthy
Yudofu
Tofu in Kombu broth with Ponzu dipping sauce
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 4 cup water
- 1 sheet Kombu dried sea kelp
- 14 oz Tofu
- Ponzu
- 1-2 green onions (thinly cut)
- Shichimi
- grated Daikon radish (optional)
Instructions
- 1
Put water and Kombu together in a pot and let boil, then turn down heat to medium low.
- 2
Cut Tofu into 8 blocks and add to the pot. Cover and simmer for 7-8 minutes.
- 3
Serve with Ponzu, green onions, and Shichimi.