dinner · vegan · vegetarian · dairy-free
Kyoto yudofu
Kyoto temple dish of silken tofu warmed in kombu water, dipped in ponzu with condiments.
- Time
- 20min
- Steps
- 5
Ingredients
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Allergens
Contains wheat and soy.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Soak kombu in water 30 minutes in the pot.
-
2
Heat gently until just steaming.
-
3
Add tofu and warm through without boiling.
-
4
Lift tofu into small bowls of dip.
-
5
Add condiments to taste.
