Ingredients for Yu Dofu Kyoto Style Plain Simmered Bean Curd
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How to Make Yu Dofu Kyoto Style Plain Simmered Bean Curd
- Press the tofu to remove excess water. Cut into 1-inch cubes.
- Arrange tofu cubes in a large, shallow oven-safe dish or earthenware casserole.
- Pour enough boiling water over the tofu to cover completely.
- In a small saucepan, whisk together soy sauce, sake, sugar, bonito flakes, and 1 cup of water.
- Bring the sauce to a simmer over medium-high heat. Simmer for 3 minutes, then remove from heat and set aside.
- Place the casserole with the tofu over medium heat. Once the water begins to boil gently, remove the casserole from heat.
- Divide the prepared sauce into small individual bowls (approximately 1/4 cup each).
- Arrange a small dish of sliced scallions and grated ginger next to each sauce bowl.
- Serve lemon wedges separately.
- Each guest transfers tofu to an empty saucer, then adds lemon juice to their sauce, and dips the tofu accordingly before enjoying with the scallions and ginger.
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
21g
Fat
6g
Carbs
3g
