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Yudofu — traditional dish from Kyoto, Japan
Main course Vegetarian

Food Flavour DNA

Nutritional Values

🔥250kcal
💪20gProtein
🌾8gCarbs
🥑10gFat
🌿4gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🫘 Soy

Yudofu

How to order / say it
Say it 湯豆腐 — [Yoo-doh-foo]
Order I'd like the Yudofu, please.
Locally 湯豆腐をお願いします。
Say locally

Tofu simmered in a light broth and served with dipping sauces.

Why try it?

Yudofu is a simple yet meaningful dish that reflects Kyoto's Zen Buddhist roots. It embodies the philosophy of using minimal ingredients to create a flavorful experience, emphasizing purity and the natural taste of its components.

How it tastes

The delicate flavor of Yudofu shines through its light dashi broth, allowing the tofu's creamy texture to take the spotlight. The dish is typically enhanced with subtle dipping sauces, adding layers of umami.

Origin & History — first documented: 1250

Yudofu has its origins in Kyoto's Buddhist monasteries during the 13th century. Monks favored tofu for its high protein content during vegetarian meals, and over centuries, it became a staple in Kyoto's culinary tradition.

Recipe

Ingredients

  • 400 g tofu
  • 🥣 500 ml dashi broth
  • 🧄 50 g chopped scallions
  • 🥣 30 ml soy sauce
  • 🦐 20 g wakame seaweed
  • 🧂 10 g ginger

Method

  1. 1 Gently simmer tofu in dashi broth with seaweed.
  2. 2 Prepare dipping sauce using soy sauce and grated ginger.
  3. 3 Slice tofu into cubes and serve it with broth in a bowl.
  4. 4 Garnish with chopped scallions and serve immediately.

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All Asia recipes — Japan — Kyoto — Yudofu
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