Easy Japanese Recipes

Hot Tofu (Yudofu) 湯豆腐

Hot Tofu (Yudofu) | JustOneCookbook.com

Thanksgiving is coming up soon and it’s a happy time as families get together.  I’m also spending Thanksgiving with my husband’s family in Taiwan and it’s pretty warm here in Kaohsiung (高雄), Taiwan where I stay.  It’s  a bit difficult for me to imagine American Thanksgiving and the beauty of autumn at the moment with the A/C blasting all day in 78F (26C) weather.

Here is a light and healthy vegetarian tofu recipe that might come in handy for the next few days after the big Thanksgiving feast – it’s called Hot Tofu (Yudofu 湯豆腐).

Hot Tofu (Yudofu) | JustOneCookbook.com

This dish is unbelievably easy and the only ingredients you need are just dashi kombu and tofu.  I’ve seen dashi kombu in the Japanese isle of typical Asian markets so hopefully you are able to find it easily.  If you don’t have an Asian market nearby, you can order online as well.

Basically the idea is to make stock using dashi kombu, and then throw some tofu in.  Yes, that’s it!  Of course you are welcome to add any vegetables to add extra nutrition and color; however, today I kept it simple by adding Japanese herbs called Mitsuba to enjoy the simple flavor of tofu.  It would be the best if you can purchase fresh tofu or make your own tofu!

Hot Tofu (Yudofu) | JustOneCookbook.com

How do you eat it?  There are many sauces that go well with warm tofu.  You can use soy sauce, ponzu, sesame sauce, or sauce made with miso.  Today I made a special soy sauce-base sauce with bonito flakes (katsuobushi) to add more dashi flavor instead of just soy sauce (this sauce is not vegetarian).  I also sprinkle scallions and shichimi togarashi (Japanese 7 flavor chili pepper).

This can be an appetizer, side dish, or simply a meal on its own.  If you want to add meat, try Shabu Shabu and Sukiyaki.  Enjoy!

Hot Tofu (Yudofu) | JustOneCookbook.com

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Hot Tofu (Yudofu)
Prep time
Cook time
Total time
Serves: 1-2
  • 1 Momen Tofu (in the US it’s called “regular” tofu, which is between silken and firm)
  • Mitsuba or any green vegetable you like for color
  • About 2 inch Dashi Kombu
  • 1 Tbsp. sake
  • ¼ tsp. salt
Sauce (optional)
  1. Gently clean the dashi kombu with a damp cloth (DO NOT WASH) but leave the white powdery substances which contribute to the umami flavor in the stock.
  2. In donabe (Japanese clay pot), put dashi kombu and pour water till 70% full. Let the kombu soak for 1-2 hours. Or you can soak the kombu while cooking on the lowest heat for 15 minutes if you are in a hurry.
  3. Meanwhile, make sauce. Put sauce ingredients in a small sauce pan.
  4. When boiling, add bonito flakes (katsuobushi).
  5. Mix well with chopsticks and cook for 1-2 minutes.
  6. Pour the sauce into a small serving dish. You don’t have to strain; it’s okay if some bonito flakes go into the sauce.
  7. These leftover bonito flakes have nice flavor and you can use it as filling for Okaka Onigiri.
  8. When the kombu dashi stock is ready (after 1-2 hours), bring the stock to a boil on medium high heat. Once boiling, add sake and salt.
  9. When boiling again, cut the tofu to any size you like (a whole tofu, halves, 6 pieces, etc) and put it in the kombu dashi stock.
  10. When tofu is heated through, add mitsuba. If you plan to use other vegetables, make sure are they cooked thoroughly.
  11. Serve with the sauce and toppings of your choice while the tofu is hot.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.

Posted in: 30 Minutes Or Less, Appetizers, Autumn, Breakfast & Brunch, Easy Dinner Ideas, Healthy Recipes, Nabe (Hot Pot), One Dish Meals, Quick & Easy, Side Dishes, Soups & Stews, Vegetables, Tofu & Eggs, Winter

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  • Mel November 20, 2012, 5:34 am

    A simple tofu dish and yet you made it so elegantly looking and yum!

  • Kelly November 20, 2012, 5:42 am

    What a simple and comforting looking dish!

  • Renata November 20, 2012, 5:49 am

    Nami, you always make even the simplest dishes a wonder to look at and a desire to taste! Have a great holiday!

  • albertocook November 20, 2012, 5:53 am

    I like this!!!

  • Jenny November 20, 2012, 6:05 am

    that looks scrummy, Nami. What fun to be in the heat of Taiwan while we’re all soggy and up to our ankles with wet leaves! Have a lovely trip.

  • Kelly @ Inspired Edibles November 20, 2012, 6:20 am

    Gorgeous recipe Nami – as always! I’ve not heard the term “hot tofu” before but I love all the elements here and especially the simplicity ;-). It’s always nice to have nutritious recipes like this on hand when times are rushed or when recovering from overeating :). I hope you are having a wonderful visit in Taiwan – the AC would definitely bring a new element… Happy Thanksgiving from Canada! xo.

  • Lan | angry asian November 20, 2012, 6:39 am

    lovely! i’m all about the simplicity of this meal and how light it is.

    enjoy your time in Taiwan!

  • Elizabeth @Mango_Queen November 20, 2012, 6:49 am

    I love, love tofu and this is such a simple, but delish recipe. I must try this one. Thanks for sharing, Nami. Hope you’re having a fun time with your family in Taiwan. Safe travels!

  • Esther November 20, 2012, 7:08 am

    Such a light and totally conforting soup with tofu. I’ve been craving for a lot of soupy food lately, mostly clear and light ones, and this is perfect. Wll try the soy based sauce too. Thanks and safe trwvel in Taiwan, happy holidays :)

  • Alice November 20, 2012, 8:02 am

    Such a nice presentation, Nami
    I like it so much!

  • Hannah November 20, 2012, 8:47 am

    Beautiful, Nami! What a lovely, simple dish and it sounds so appealing. You’re right, this will be perfect for the post-Thanksgiving weekend. I just got some kombu so this is going on my list. Happy Thanksgiving to you and enjoy your time in Taiwan!

  • Katerina November 20, 2012, 8:58 am

    Have fun and enjoy yourself Nami! The tofu is my son’s favorite!

  • Laura (Tutti Dolci) November 20, 2012, 9:07 am

    Beautiful presentation, Nami! I hope you are having a great trip!

  • Linda | The Urban Mrs November 20, 2012, 9:30 am

    A simple and yet elegant dish – I love this, especially during Summer. Very refreshing. Hope you have a fun Thanksgiving and family gathering in Taiwan and don’t forget the xiao long bao! :)

  • A_Boleyn November 20, 2012, 10:05 am

    Such a beautiful dish and so easy to prepare for a light family meal. As always your presentations make it special and unique. I love the way the blanched mitsuba leaf was wrapped around the cube of tofu.

    That’s something I have to work on in my own posts. I usually just snap pictures of the finished dish having neglected to purchase any appropriate garnishes. My green onion is risned, dried and sliced into rings and then frozen away in a small container to be added to soup etc. Of course. thawed frozen green onion seems limp and lifeless when added as garnish to a donburi. :( What to do?

    • Nami November 20, 2012, 3:19 pm

      I purposely buy some fresh greens/herbs just for photo shoot. It adds nice accent and I think it’s inevitable part of food photography. You can keep just a few in a glass of water, cover with plastic wrap, and store in the fridge – it will last longer. :)

  • Rosa November 20, 2012, 10:17 am

    A refined dish! I love the way it is presented.



  • Choc Chip Uru November 20, 2012, 10:41 am

    You say tofu and I will hear from a mile away – this looks gorgeous :)

    Choc Chip Uru

  • Hotly Spiced November 20, 2012, 12:06 pm

    This looks so beautiful and what a great recipe in the lead-up to Thanksgiving. I hope you have a lovely Thanksgiving in Taiwan – and enjoy that warm weather! xx

  • hui November 20, 2012, 1:25 pm

    you’re amazing! the plain tofu looks so beautiful and appetizing in your hands! tofu’s not exactly my favorite food, but i wouldn’t mind this at all ^^

  • ChopinandMysaucepan November 20, 2012, 1:52 pm

    Dear Nami,

    When I was younger I never liked tofu but when I started learning how to cook, I think tofu is one of the best and most flexible ingredients to cook with, let alone so delicious. One of my all-time favourite Taiwanese dish is dark stir-fried minced pork that is ladled over steamed rice and topped with a wobbly fried egg :) I am sure Shen knows about this dish. One of my fave comfort foods at home.

  • Minnie@thelady8home November 20, 2012, 2:47 pm

    Nami, this is such a tender and beautiful dish. Love it.

  • Bam's Kitchen November 20, 2012, 3:01 pm

    Simple, delicious, healthy and quick. So what is not to like about this dish…Enjoy your time in Taiwan. Safe travels to you and your family. Take Care, BAM

  • Anne@FromMySweetHeart November 20, 2012, 3:03 pm

    Oh what a beautiful dish, Nami. I’m so glad you’ve shared this recipe because I love to eat light around the holidays. And sometimes I get tired of the heavier fall fare. This is perfect! And Nami…I am just in awe of your photography! : )

  • Sandra's Easy Cooking November 20, 2012, 3:23 pm

    You enjoy hot weather and have fun!!!! I love this simple tofu dish and your props are beautiful! Have a Happy Thanksgiving!!!

  • Belinda @zomppa November 20, 2012, 3:52 pm

    Ooo – need a way to lighten up after the Thanksgiving meal.

  • Vivala-b.bird November 20, 2012, 5:20 pm

    Mmmmm looks super delicious and easy!

  • Kim Bee November 20, 2012, 5:24 pm

    Nami this is gorgeous. Such a cool dish. That last photo is amazing.

    We may celebrate with the Americans since I missed the Canadian one due to being sick. But it’s wicked cold here so seems appropriate. I can’t believe it’s so warm there. I love the warmth. I keep questioning that I was born in the wrong place. Too cold in winter here.

  • Eha November 20, 2012, 5:36 pm

    Late as ever these past few days, just opened my fridge door to see a packet of organic firm tofu and wonder what to do with it! Thank you, Namiko-san: all fixed now!! We have plenty of tofu available even in the country here in Oz, but the choice always seems to be twixt ‘firm’ and ‘silky’. Tho’ beautiful organic seems always available now . . . Keep on having a wonderful time: Thanksgiving almost over for you by the time you read this!! I suppose you are not returning immediately to have two of the Holiday :) !

  • Jen @ Savory Simple November 20, 2012, 5:53 pm

    I’ve been on a huge tofu kick lately. I can’t seem to get enough. This is perfect!

  • Serena November 20, 2012, 6:06 pm

    Another delicious recipe to try as soon as possible. Could be tomorrow… I’m getting addicted to your Just One Cookbook. Such a delicious habit.
    Thanks Nami! Have a lovely trip

    • Nami November 22, 2012, 1:32 am

      Thank you for your kind words, Serena! I hope you will enjoy this dish. :)

  • mjskit November 20, 2012, 7:09 pm

    What a great idea for a light meal during this overeating, overabundant holiday! I don’t think of tofu as a major component of a meal or in this case, the meal. Usually, I see it stirred with veggies and noodles. I love the warmed tofu with a simple and highly tasty sauce. Thanks for thinking of our dietary needs Ms. Nami!!! :) When I pick up my turkey tomorrow, I’ll be picking up some tofu! Hope you and your family have a wonderful Thanksgiving with your in-laws in Taiwan!

  • Mi Vida en un Dulce November 20, 2012, 7:16 pm

    This dish looks very healthy…!!! I never try tofu, I saw it in the markets, but I don’t know, just never give it a chance.
    So you are in Taiwan? Enjoy your time with the family…!!!

  • Mich - Piece of Cake November 20, 2012, 7:32 pm

    I saw the tofu heading and I rushed over here to check it out. Love how simple it is to make, and very healthy. Now I shall go and look around the Japanese aisles of the supermarket to find the ingredients.

  • kitchenriffs November 20, 2012, 8:11 pm

    Great dish. I’m not going to make my own tofu, but fortunately I live about 2 miles from a store where I can buy freshly made. Definitely will have to try this – such a simple and refreshing recipe. Thanks so much.

  • Raymund November 20, 2012, 9:58 pm

    That definitely looks easy and elegant as usual. Happy Thanksgiving

  • Baby Sumo November 20, 2012, 10:05 pm

    Oh Nami, this is so simple but I know it’s delicious! I hope you’re enjoying your holiday in Taiwan, enjoy looking at your photos on IG :)

  • Jonathan November 21, 2012, 12:04 am

    Looks good! Have you ever made ikasumi spaghetti?

    • Nami November 22, 2012, 1:30 am

      Thank you, Jonathan! No, I haven’t tried making it at home, although I love ikasumi pasta. Maybe one day… :)

  • Chung-Ah | Damn Delicious November 21, 2012, 12:19 am

    I hope you’re having a wonderful time in taiwan! Please come back with lots of pictures! And this tofu is just my style! And how did you know that bonito flakes is like my favorite thing ever?!

  • Giulietta | Alterkitchen November 21, 2012, 12:36 am

    This recipe is easy and jet very tasty and hot… perfect fot this early winter period!
    Happy Thanksgiving :)

  • My Kitchen Stories November 21, 2012, 3:00 am

    Wow it looks so lovely . It does look simple. I should use tofu more often. You are so good with it nami. Happy Thanksgiving ( even though it’s hot)

  • Ramona November 21, 2012, 3:52 am

    Gorgeous, simple and healthy! Hope you and your family are having a wonderful time in Taiwan!! Have a happy holiday. :)

  • Kate@Diethood November 21, 2012, 6:53 am

    I would love to taste your prepared tofu. I suck at working with tofu, but you my friend, you look like you know what you are doing. ;-)
    Hope you are having a blast in Taiwan! Happy Holiday to you and to yours. xoxo

  • Helene Dsouza I Masala Herb November 21, 2012, 7:05 am

    I really want to know what it tastes like your hot tofu. The way you made it is quite intriguing and I am surprised to see sake in the list of ingredients. You know I haven’t eaten much Japanese unfortunately in my life, my ignorance is great. I ll keep an eye out for all the ingredient, except the tofu which is very common here. I ll let you know whenever I get to make it! ;)

  • yummychunklet November 21, 2012, 8:24 am

    Delicious looking soup! Happy Thanksgiving!

  • Sissi November 21, 2012, 9:17 am

    I love such light, elegant but simple Japanese recipes! All the photos are beautiful as always but the one on left where you pour soy sauce over the tofu covered with mitsuba is extraordinary! Accidentally I have had tofu today for lunch (the hard tofu though, which I find easier and more versatile to use in my regular stir-fried dishes).
    I hope you are having fun in Taiwan!
    Luckily there is no Thanksgiving here… I am already scared of the amounts of food I will have for Christmas though ;-)

  • Cucina49 November 21, 2012, 1:11 pm

    I’m not sure I’ve ever seen tofu look quite that pretty. Have a great trip!

  • Sandra November 21, 2012, 4:27 pm

    We’re going to need something like this in the next couple of days. Hope you’re having fun!

  • Tanvi@SinfullySpicy November 21, 2012, 4:27 pm

    How yummy & healthy Nami..I just love this dish.You are so right about clean eating after all the holiday meals..I cant wait to try this one..
    Hope you are enjoying your holiday in Taiwan..have fun!!

  • Lail @ With A Spin November 21, 2012, 5:37 pm

    What a simple but elegant looking dish. I remember my first meal in Japan which was a simple tofu also and tasted awesome. Love the presentation.

  • Lynna November 21, 2012, 10:05 pm

    Nami, I`m simply in LOVE with the photos! They`re wonderful.

    I`m a huge fan of tofu. This dish looks wonderful!

    Hope you`re having fun in Taiwan~ Happy Thanksgiving!!

  • Anders November 22, 2012, 1:03 am

    Looks delicious; though I have to point out that it’s not actually vegetarian. Bonito flakes are dried, fermented and smoked skipjack tuna, and fish isn’t vegetarian. If you need a term for it what you’re looking for is pescetarian, which is vegetarian but includes seafood in the diet.

    • Nami November 22, 2012, 1:28 am

      Hi Anders! Thank you for pointing that out. I meant the main dish Hot Tofu (yudofu) is vegetarian, and choices of sauces and toppings are up to you. There are many condiments available for this dish (miso, ponzu, soy sauce, like I mentioned in the post). I updated with “(optional)” in the recipe to avoid confusing. Thank you so much for letting me know! :)

  • cheapethniceatz November 22, 2012, 10:47 am

    OK I have to admit I am not the biggest fan of tofu alone but the sauce looks great. I would give it a try :-) Have a great trip.

  • Martyna @ Wholesome Cook November 22, 2012, 5:53 pm

    Oh how wonderful – there are so many holidays where meat takes centre stage and so having something light like this sounds perfect! Enjoy your travels and time with the family Nami!

  • Sonia aka Nasi Lemak Lover November 22, 2012, 8:41 pm

    a simple tofu dish but with great taste! I like how you place corainder leaf on top of the tofu, beautiful!

  • daphne November 23, 2012, 4:30 am

    I love how clean this recipe is. and easy!! Simple clean dish for dinner is always lovely Nami!

  • Amanda November 23, 2012, 9:34 am

    delicious! and i love your servingware! so pretty!

  • Allison (Spontaneous Tomato) November 23, 2012, 11:12 am

    I love yudofu; thanks for this recipe, Nami! (Any tips for what to use instead of a donabe?)

    Hope you’re enjoying your time in Taiwan! There are soooo many good things to eat there, especially in Taipei… I’m sure you’re taking lots of food photos! :)

    • Nami November 25, 2012, 11:06 pm

      Hi Allison! You can use a regular pot or cast iron pot like Le Creuset to keep it warm longer. I’m gong back to the US tonight and yes enjoyed lots of food! :)

    • Nami November 25, 2012, 11:06 pm

      Hi Allison! You can use a regular pot or cast iron pot like Le Creuset to keep it warm longer. I’m gong back to the US tonight and yes enjoyed lots of food! :)

  • Charles November 23, 2012, 2:33 pm

    Happy belated Thanksgiving to you and your family Nami! I hope you’re having a wonderful time!

    Even if I’m not the world’s biggest fan of tofu I certainly think this looks stunning. I don’t dislike it – I just always found it a bit nondescript, but this preparation looks like it would give some excellent flavours to the tofu!

  • peachkins November 23, 2012, 5:46 pm

    A healthy and tasty dish!!! Who would have say no this hot tofu?

  • The Ninja Baker November 24, 2012, 12:29 am

    素敵!Lovely and light – perfect for the day after a Thanksgiving feast =)

    Thank you, Nami-san.

  • Sanjeeta kk November 24, 2012, 12:56 am

    Perfect dish to enjoy Tofu quick and easy way..just love the sauces in all your recipes!

  • Jenny @ Ichigo Shortcake November 24, 2012, 3:27 am

    That looks so simple and delicious! I love tofu, it’s so refreshing and goes so well with everything and of course on its own. Your photos are so pretty!!

  • Kristy November 24, 2012, 7:03 am

    Beautiful presentation Nami! Miss A would really enjoy this. She’s my tofu fan. I hope you all had a wonderful Thanksgiving!!!! It’s funny – we’ve had two warm weather Thanksgivings and it always seems so odd to me. It was fairly warm here too though this year. Not today though. ;)

  • The Squishy Monster November 24, 2012, 9:24 am

    I love tofu but have never had it this way, crazy me—this looks crazy good!

  • Yelena November 24, 2012, 3:20 pm

    Wonderful photos Nami! So many details, colors and different elements. I love it! Everything looks tasty and mouthwatering.

  • Jen Laceda | Tartine and Apron Strings November 24, 2012, 7:06 pm

    I love this recipe, Nami! Thanks for sharing. I’ve been thinking of making something like this since I am cutting down on red meat (to lose baby weight – hehe). Your table presentation is so elegant and refined. It is very Japanese, so it is absolutely beautiful! I feel transported to Japan everytime I come here. Makes me happy!

  • Adora's Box November 25, 2012, 5:43 am

    I would love that. I love the simple creamy taste of tofu but it does have to have a sauce to lift up its taste. This is just it. Enjoy your holiday, Nami.

  • Reem | Simply Reem November 25, 2012, 10:44 am

    Hope you are enjoying your trip Nami!!!
    This looks wonderful!!
    Beautiful and comforting…
    B/W I have some of the same props ;-) Prop Love!

  • Andrea November 26, 2012, 12:38 am

    Nami, hope you and your family are having a wonderful time in Taiwan! This recipe for Hot Tofu looks simply delightful and you presented in in such an inviting and elegant way, again! What could be a better way to start off my week on a rainy Monday morning than visiting your lovely blog!

  • Kitchen Belleicious November 26, 2012, 5:33 am

    you know my hubby won’t eat tofu! I think the problem is he hasn;t had your tofu! LOL! Seriously, though maybe if i make this just like your recipe he will start to love it. You have an amazing way of creating the most spectacular dishes and presentations! Hope yo had a wonderful thanksgiving!

  • Dara November 26, 2012, 12:00 pm

    Yum! I love tofu. It’s filling and healthy. I could use this recipe after Thanksgiving…

  • Caroline Foo November 26, 2012, 5:42 pm

    Hi Nami

    Happy Thanksgiving. Thanks for another lovely recipe. Is kombu and dashi kombu the same in taste?



    • Nami November 28, 2012, 10:27 am

      Thank you Caroline!

      Kombu is a For making dashi stock, you need to buy a product called “dashi Kombu”. There are many kombu products, but dried one is “dashi kombu”. Hope this helps. :)

  • Yi @ Yi Resevation November 26, 2012, 8:21 pm

    I work for an European company and I often get questions like “what does tofu taste like”. To me, tofu is one of the best ingredients out there but I just can’t get some of my colleagues to try it! Perhaps I should let my coworkers read this post because the dish looks absolutely amazing! Happy belated Thanksgiving!

  • Denise Browning November 26, 2012, 9:07 pm

    Hi, Nami! I do really enjoy learning how to handle and cooking correctly unfamiliar ingredients for me e.g. how to clean properly and soak Kombu. Actually, cleaning kombu reminds me on how to clean properly mushrooms although for different reasons. Mushrooms if washed will be mushy b/c they absorb water like sponges while kombu will lose its umami flavor. Thanks for the tips again! I hope you have had a great time with your in-laws in Taiwan. Tchau!!! :)
    P.S: What does itadakimasu mean? Is a Japanese or Taiwanese expression?

    • Nami November 28, 2012, 6:50 pm

      Hi Denise,

      Thank you for your comment. :)

      Meals in Japan traditionally begin with the phrase itadakimasu (literally, “I humbly receive”). It’s like saying grace before a meal.

  • Jenn and Seth November 26, 2012, 10:36 pm

    this sounds wonderful! such a perfect post-Thanksgiving meal, love it!

  • Adrian (What the Heck is Filipino Food) November 27, 2012, 4:54 am

    So refreshingly smooth and light. Hope you have a great time overseas…eat heaps!

  • Beth Michelle November 27, 2012, 8:51 am

    Nami, I hope you enjoyed your time in Taiwan. From your instagram photos it looks like you had a wonderful time with very delicious food! This recipe is suck a perfect light meal. So simple and elegant.

  • Lori Lynn November 27, 2012, 4:14 pm

    Hi Nami – I hope you are enjoying your vacation!
    This tofu sounds so simple yet so lovely.

  • Rowena @ Apron and Sneakers November 27, 2012, 4:20 pm

    What a simple and delicious tofu dish Nami! Looks really good!

  • Ashley - Baker by Nature November 27, 2012, 4:57 pm

    Tofu is one of those things I’m still learning to love. But you have such a gift of making anything look delicious! Hope you’re well dear friend! xx

  • nipponnin November 27, 2012, 7:10 pm


  • Food Jaunts November 28, 2012, 9:11 am

    Simple but delicious. Great warming comfort food and I like the use of the Japanese 7 spice for the perfect accent. Looks great!

  • Caroline November 28, 2012, 12:10 pm

    Love love love this, Nami! I’ve never been a huge tofu fan, but it’s growing on me. ;) Hope you had a wonderful Thanksgiving. xx

  • Christine @ Cooking Crusade November 28, 2012, 2:13 pm

    Beautiful photos, Nami! I recall having a similar dish in Japan on a trip there once and it was absolutely beautiful – such lovely clean flavours. Glad to see I can easily replicate it at home! :)

  • Ilan November 28, 2012, 3:50 pm

    Wow that tofu looks so fancy!

  • Patty November 29, 2012, 7:41 pm

    Hi Nami!
    Honestly I have never seen tofu that looks this good! I can’t remember the last time I used tofu in a recipe ;-(. I think you’ve shown in your post how to savor tofu in a flavorful broth with veggies, herbs or a sauce …and it looks just fantastic!

  • Shirley November 29, 2012, 10:11 pm

    You make tofu look so beautiful! I could definitely use a lighter meal like this after Thanksgiving. :)

  • goboroot November 29, 2012, 10:59 pm

    Nami san, 湯豆腐を見ると心がとっても温まります。豆腐を有り難く頂けるというのは、やはり日本人だからですね。本当に美味しそう!もうすぐ久々に帰国するので、思う存分食べてこようっと (笑)。写真とっても素敵ですよ!

  • foodwanderings November 30, 2012, 5:31 pm

    How fun. The photos looks incredible. I always regretted us not visiting my husband’s graduate school friend from Taiwan.

  • Daniela December 1, 2012, 4:46 am

    Nami, first time I check your blog and I love it.
    The recipes are healthy,easy and look great!

  • Daniela December 1, 2012, 4:48 am

    Nami,first time I check your blog and I love it.
    The recipes are healthy,easy and look great!

  • Helene @ French Foodie Baby December 11, 2012, 9:57 pm

    Pablo, who is so fond of tofu, will love this for sure. And I have all I need, I bought some kombu dashi (found it at Whole Foods actually) for the broth for the agedashi tofu, so I’m all set!

  • kristi August 26, 2013, 11:16 pm

    This was so good, and my three year old loved it! She asked for seconds, then thirds

    • Nami August 28, 2013, 12:18 pm

      Hi Kristi! I’m so happy to hear you and your three year old daughter enjoyed this! It’s one of my son’s all time favorite dishes too. :) Thank you for your feedback!