This is a very simple dish, which celebrates the individual flavour of each ingredient.

Serves 4

1 strip Clearpring Kombu
1 block organic silken tofu

Wipe the kombu with a damp cloth and put it into a pan with 1 litre of cold water and allow to soak for 30 minutes. Meanwhile, cut the tofu into large cubes and leave to soak in cold water. Now slowly heat the pan with the kombu in it. Just before it reaches the boil add a pinch of salt and the drained tofu being careful not to break it. Once the tofu has heated through gently serve. It is nice to serve the tofu directly from the pot.

Dipping sauce:

If you find yudofu a little too plain on its own, you can serve it with this dipping sauce.

440ml dashi
1 tbsp Mikawa Mirin
1 tbsp Shizengo Sake
60ml Cleaspring Soya Sauce

Put the ingredient together in a pan and gently warm through. Take off the heat allow to cool and transfer into dipping bowls.

To garnish:

Sliced spring onions