Japanese · Lunch
Silken Tofu in Kombu Broth
Kyoto Yudofu
A Kyoto zen classic, silken tofu gently poached in a kombu dashi broth and served with a trio of condiments — ponzu, grated ginger, and spring onion.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
380Calories
18gProtein
8gFat
58gCarbs
2gSugar
3gFiber
720mgSodium
0mgChol
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Instructions
1
Prep
Wipe kombu clean. Cut 600g silken tofu into 8 equal blocks (4 per person). Finely grate 2 tsp fresh ginger. Finely slice 4 spring onion stalks. Measure 6 tbsp ponzu sauce, 2 tsp toasted sesame seeds, and 0.5 tsp shichimi togarashi into small serving dishes.
2
Simmer
Place kombu and 1200ml water in a large saucepan. Soak 10 minutes at room temperature without heating. Gently add tofu blocks to cold kombu water. Set over medium-low heat and bring very slowly to just below a simmer—small bubbles at edges only, never boiling. Heat 14–16 minutes until tofu is warmed through.
3
Skim
Remove kombu from the saucepan before the dashi reaches 60°C to prevent bitterness. Transfer tofu blocks carefully to 2 deep bowls using a slotted spoon, keeping them intact, dividing equally.
4
Plate
Ladle a small amount of warm dashi over the tofu in each bowl. Serve immediately with ponzu, grated ginger, spring onion, sesame seeds, and shichimi togarashi in small dishes alongside. Set steamed rice on the side for each person.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21.2 oz) silken tofu
- 20g (0.7 oz) kombu
- 1200ml (5 cups) water
- 90ml (6 tbsp) ponzu sauce, gluten-free
- 2 tsp fresh ginger
- 50g (1.8 oz) scallion
- 2 tsp toasted sesame seeds
- 0.5 tsp shichimi togarashi
- 360g (12.7 oz) steamed Japanese short-grain rice