Yu-Dofu (Kyoto Style Plain Simmered Bean Curd) – a delicious recipe with soy sauce, sake, sugar, bonito flakes, scallion, gingerroot. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dice the tofu into 1 inch cubes and arrange in a large, shallow earthenware casserole. Add boiling water to cover and place over medium heat.
2
Combine, in a sauce pan, the soy sauce, sake, sugar, bonito shavings, and 2/3 cup water. Heat on medium-high and simmer for 3 minutes then turn off heat.
3
When the water the tofu is cooking in starts to boil, remove the casserole to the table. Pour 1/4 cup of the prepared sauce into individual saucers and place before each guest, together with a saucer of chopped scallion and grated ginger. Cut each lemon in half and serve one half to each guest.
4
Each guest helps themselves, transferring the tofu to an empty saucer. Have each guest squeeze the lemon into their prepared sauce and dip the tofu into the sauce then into the scallion and ginger, as preferred, and enjoy.
50
kcal
Calories
11
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 lbs tofu, 1/2 cup soy sauce, 1/4 cup sake or 1/4 cup dry sherry, 1 tablespoon sugar, and more.
Yes, Yu-Dofu (Kyoto Style Plain Simmered Bean Curd) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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