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Yudofu
Tamba (Hyogo Prefecture) — Mother recipe · en it
A hot pot of tofu cooked in a flavorful broth, served with a variety of vegetables and condiments.
📷 Flickr user cobacco(hiro kobashi) — CC BY 2.0 (Wikimedia Commons)
⏱️ 10 min prep + 8 min cottura · 4 porzioni · facile
Ingredients
- 400g of tofu
- 200g of vegetables (onion, carrot, cauliflower, broccoli, spring onions)
- 100g of leafy vegetables (bok choy, spinach, arugula)
- 200ml of chicken broth
- 2 tablespoons of soy sauce
- 1 tablespoon of shichimi togarashi sauce
- 1 tablespoon of soy sauce
- 1 tablespoon of miso sauce
- 2 slices of Japanese ginger
- 2 slices of Japanese ginger
- 2 slices of Japanese ginger
Method
- Cut the tofu into cubes and the vegetables into pieces.
- In a pot, bring the chicken broth to a boil.
- Add the tofu and cook for 2-3 minutes.
- Add the vegetables and cook for another 5-7 minutes.
- Serve with the condiments and Japanese ginger slices.
- Tip: make sure to thinly slice the Japanese ginger for a better taste.
The story
The Yudofu of Tamba, in Hyogo Prefecture, dates back to the 19th century and was traditionally served to fishermen as a hearty meal.
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