Yudofu Recipe: 3 Tips for Making Homemade Hot Tofu

Yudofu, or “hot tofu,” is a Japanese appetizer featuring tofu warmed in a bit of hot water or dashi, which is paired with simple garnishes or accompaniments. Like agedashi tofu, yudofu is an elegant and understated way to highlight the texture and subtlety of tofu. Thanks to centuries of preparation by Buddhist monks in Kyoto, the dish is emblematic of Zen cuisine, which focuses on cooking natural foods with simple techniques.

Classic yudofu garnishes and toppings include a drizzle of soy sauce, a garnish of sesame seeds, chopped scallions, katsuobushi (dried bonito flakes), or freshly grated daikon or ginger.

Yudofu is a straightforward dish that’s easily customizable. Here’s what to consider before jumping in:

1. 1. Choosing the tofu: Yudofu is made with both momen (medium) and kinugoshi (extra soft, or silken) tofu, so select the firmness of your preference. Texturally, momen tofu has more body and will hold its shape while simmering, while silken tofu has a very slippery, melt-in-the-mouth creaminess.
2. 2. The cooking vessel: You can make homemade yudofu in a standard saucepan, but a clay donabe pot is the ideal cooking vessel, traditionally used to prepare nabe dishes. You can find these clay pots in some Asian grocery stores, specialty shops, or online.
3. 3. Experiment with flavors: For a citrus-forward variation, add a dab of yuzu kosho to each piece of tofu, or serve it with ponzu sauce for dipping. For a more intense, smoky flavor, serve yudofu with mentsuyu, a dipping sauce made from sake, mirin, soy sauce, kombu, and katsuobushi. If you’re in the mood for heat or umami, sprinkle the tofu with a pinch of shichimi togarashi or matcha salt.