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Yudofu - Tofu Hotpot

September 06, 2013

This is a very simple dish, which celebrates the clean taste of quality tofu. You can eat the yudofu as it is, or serve with the dipping sauce below.

Serves 4

Ingredients

Method

  1. Wipe the kombu with a damp cloth, put it in a pan with 1 litre of cold water and allow to soak for 30 minutes.
  2. Meanwhile, cut the tofu into large cubes (around 3cm) and leave to soak in cold water.
  3. Once the kombu has finished soaking, bring the pan up to the boil over a medium heat. Add a pinch of salt and the drained tofu.
  4. Once the tofu is hot, serve straight from the pot with the sauce below.

For dipping sauce

Method

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

Chef

Celia PlenderCelia Plender

Celia Plender is a freelance food writer and chef with experience in both Japan and the UK. She has written for publications including Time Out Magazine, channel4.com/4food, goodfoodchannel.co.uk and clearspring.co.uk.

Since returning from Japan, where she worked as a chef in a Tokyo kaiseki restaurant, she has devoted more and more of her time to Japanese cuisine. As she trained in the West, she is also fully conversant with European cuisine.

She is the proud editor of two cookbooks: Dashi and Umami, the Heart of Japanese Cuisine (Cross Media 2009) and Umami World Recipes, Filipino (Cross Media 2009).

In her food writing career she has written for various magazines and websites, including www.channel4.com/4Food, where she is currently Deputy Editor, www.goodfoodchannel.co.uk, Time Out Eating and Drinking Guides, www.Eat-Japan.com and www.clearspring.co.uk. She is also a member of the Guild of Food Writers.





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