Yudofu Recipe
Tofu in Kombu broth with Ponzu dipping sauce
Ingredients
- 4 cups water
- 1 sheet Kombu dried sea kelp
- 14 oz Tofu
- Ponzu
- 1-2 green onions (thinly cut)
- Shichimi
Instructions
- Put water and Kombu together in a pot and let boil, then turn down heat to medium low.
- Cut Tofu into 8 blocks and add to the pot. Cover and simmer for 7-8 minutes.
- Serve with Ponzu, green onions, and Shichimi.