<i>Yudofu</i>

Yudofu is hot tofu pot with kombu broth. Kombu adds umami and supports the subtle sweetness of tofu. It is the winter delight for pure tofu lovers.

Ingredients (serves 4):

For Ponzu Sauce:

3 Tbsp. soy sauce
3 Tbsp. mirin (Japanese sweet rice wine)
6 Tbsp. fresh lemon or lime juice

For Yudofu:

3" x 8" kombu seaweed sheet
6 cups water
2 pkgs. (14 oz each) medium firm tofu
6 stalks green onions

*This recipe was developed for Gourmet d'Expert® Electric Skillet (EP-RAC50). Adjustments may be necessary when using other models.

1

In a small pot, place soy sauce, mirin and bring to boil. Remove from heat and add citrus juice. Set aside in a small pitcher or a sauce dispenser.

2

Place kombu and water in the Gourmet d’Expert® Electric Skillet and set temperature to 360°F/180°C. Cover with lid.

3

Cut each package of tofu in 1/8 blocks and cut green onions in half lengthwise then cut in half crosswise.

4

Place tofu and green onion in the skillet. Cover with lid and reduce temperature to SIMMER.

5

When tofu and green onion heat through - about 10 minutes, serve to individual bowls. Add ponzu sauce from step 1 and adjust soup to preferred taste by adding the kombu broth from the skillet.