As one of Japan’s most basic *nabe*, or “hot pot” dishes, *yudofu* showcases tofu in its purest form.


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](https://www.masterclass.com/articles/dashi-explained), which is paired with simple garnishes or accompaniments. Like [*agedashi* tofu](https://www.masterclass.com/articles/agedashi-tofu-recipe), *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](https://www.masterclass.com/articles/bonito-flakes-explained)), or freshly grated daikon or ginger. 

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

1. __Choosing the tofu__: *Yudofu* is made with both *momen* (medium) and *kinugoshi* (extra soft, or silken) [tofu](https://www.masterclass.com/articles/what-is-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. __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. __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](https://www.masterclass.com/articles/sake-guide), 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*](https://www.masterclass.com/articles/shichimi-togarashi-recipe) or matcha salt. 

As one of Japan’s most basic *nabe*, or “hot pot” dishes, *yudofu* showcases tofu in its purest form.


Yudofu, or “hot tofu,” is a Japanese appetizer featuring tofu warmed in a bit of hot water or <a href='https://www.masterclass.com/articles/dashi-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dashi-explained","linkCopy":"dashi","category":null}'>dashi</a>, which is paired with simple garnishes or accompaniments. Like <a href='https://www.masterclass.com/articles/agedashi-tofu-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/agedashi-tofu-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003eagedashi\u003c/em\u003e tofu","category":null}'>agedashi tofu</a>, 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 (<a href='https://www.masterclass.com/articles/bonito-flakes-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/bonito-flakes-explained","linkCopy":"dried bonito flakes","category":null}'>dried bonito flakes</a>), or freshly grated daikon or ginger.

What Is Yudofu?

Yudofu is a straightforward dish that’s easily customizable. Here’s what to consider before jumping in: <ol class="mc-m-4"><li class="mc-my-4"> 1. Choosing the tofu: Yudofu is made with both momen (medium) and kinugoshi (extra soft, or silken) <a href='https://www.masterclass.com/articles/what-is-tofu' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-tofu","linkCopy":"tofu","category":null}'>tofu</a>, 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. </li><li class="mc-my-4"> 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. </li><li class="mc-my-4"> 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 <a href='https://www.masterclass.com/articles/sake-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/sake-guide","linkCopy":"sake","category":null}'>sake</a>, mirin, soy sauce, kombu, and katsuobushi. If you’re in the mood for heat or umami, sprinkle the tofu with a pinch of <a href='https://www.masterclass.com/articles/shichimi-togarashi-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/shichimi-togarashi-recipe","linkCopy":"\u003cem class=\"mc-text--italic\"\u003eshichimi togarashi\u003c/em\u003e","category":null}'>shichimi togarashi</a> or matcha salt. </li></ol>

3 Tips for Making Yudofu

Yudofu (Hot Tofu) Recipe

As one of Japan’s most basic nabe, or “hot pot” dishes, yudofu showcases tofu in its purest form.

As one of Japan’s most basic nabe, or “hot pot” dishes, yudofu showcases tofu in its purest form.
