Yudofu (Japanese Hot Tofu)

Ingredients

• •450 g medium-firm tofu, cut into large cubes
• •1 sheet kombu seaweed
• •1 litre water
• •60 ml soy sauce
• •2 green onions, thinly sliced

Directions

1. 1Wipe the kombu with a damp cloth and steep it in the cold water for ten minutes.
2. 2Bring the pot slowly towards a simmer and lift the kombu out before it boils.
3. 3Lower the tofu cubes into the water and heat five to eight minutes until warmed through.
4. 4Do not let the water boil at any point.
5. 5Ladle tofu and a little broth into bowls.
6. 6Serve with soy sauce and sliced green onion to season at the table.

💡 Pull the kombu before boiling. Left in, it turns the broth slippery and faintly bitter.

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