- Serves: 4
- Calories: 156 kcal
- Japanese: Yu-dōfu
Cut each tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces for each block.
Chop the leek into thin pieces.
Put the ingredients for the dipping sauce into a pan and bring to a boil.
Place the dried sea tangle in another pan. Add the water and tofu and bring to a boil. Remove from heat.
Pour the dipping sauce into individual serving bowls. Scoop out the tofu with a slotted spatula or spoon and place in the dipping sauce. Sprinkle with the chopped leek, bonito flakes and shichimi (optional). On a cold day, this dish makes you warm.
Japanese foods recipes