Vegan
What else can I make with these ingredients?
This recipe may contain allergens
Ispanak Yemeği
Easy 45 min~180 kcal 5/10
🍲
Kyoto Yudofu
Silken tofu warms gently in kombu broth and is served with ponzu, scallion, and ginger.
Medium⏱️ 58 min📖 1 min readServes 4~160 kcal🇯🇵 Japanese🌍 Full translation
10 min prep 18 min cook 30 min rest
- Vegan
- #Budget-Friendly
- Vegetarian
Keeps the screen on · step-by-step guide · built-in timer
Timeline
Total 58 min- Prep10 min
- Resting/Marinating30 min
- Cooking18 min
Ingredients
4 servings
Quick:
- 600 gr Silken tofu
- 10 gr Kombu
- 5 su bardağı(~1000 ml) Water
- 0.5 su bardağı(~100 ml) Ponzu sauce
- 3 dal Scallions
- 1 yemek kaşığı(~15 ml) Fresh ginger
- 0.5 su bardağı(~100 ml) Grated spicy radish
What else can I make with these ingredients?
Instructions
- 1
Wipe the kombu with a damp cloth and place it in the water.
- 2
Rest the kombu water for 30 minutes.
30 min30:00 - 3
Warm the pot over low heat and remove the kombu before the water boils.
8 min08:00 - 4
Cut the tofu into large cubes.
- 5
Gently warm the tofu cubes in the kombu water for 8 minutes.
8 min08:00 - 6
Place the ponzu sauce, scallions, fresh ginger, and grated spicy radish in bowls.
- 7
Divide the hot tofu and a little broth among the bowls and serve immediately.
💡 Tip: Removing the kombu before the water boils prevents bitterness and keeps the tofu flavor clean.
🍽️ Serving suggestion: Serve in small bowls with ponzu, grated ginger, and scallions.
Nutrition (per serving)
⚠️ Estimated, 29% match~160
kcal calories
13
g protein
8
g carbs
8
g fat
Protein 33%Carbs 21%Fat 46%
GI 13 · Low GIGL 1 · Low GL
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Satiety (per serving)
5/10Moderate satiety, fine between meals
This recipe may contain allergens
- Soy
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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FAQ
How many servings does Kyoto Yudofu make?
This recipe serves 4.How long does Kyoto Yudofu take?
Prep 10 minutes, cooking 18 minutes, including 30 minutes of passive resting; 58 minutes in total.Is Kyoto Yudofu difficult?
This recipe is rated medium.How many calories does Kyoto Yudofu have?
Approximately 160 kcal per serving. Protein: 13g, carbs: 8g, fat: 8g.Which allergens does Kyoto Yudofu contain?
This recipe contains Soy. Check it against your dietary needs.Which cuisine does Kyoto Yudofu belong to?
This recipe belongs to Japanese cuisine.How many ingredients does Kyoto Yudofu need?
This recipe needs 7 ingredients.Is Kyoto Yudofu filling?
Satiety bar per serving is 5/10; moderately filling, suitable between meals. The score is based on protein, fiber and the satiety index.
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