Yu dofu kyoto style plain simmered bean curd makes for a delightful sweet and savory dish. Yu dofu is a type of tofu that is made from grated soybeans and a higher proportion of water than soft or firm tofu. It has a delicate and slightly sweet flavor, and a soft and silky texture. Kyoto-style yu dofu is a specialty of Kyoto, Japan, and is made with a simple broth made from soy sauce, mirin, and sake. It is often served with toppings such as grated ginger, chopped green onions, and a sprinkling of bonito flakes.
Check out the recipes below so you can choose the best recipe for yourself!
YU-DOFU (KYOTO STYLE PLAIN SIMMERED BEAN CURD)
Make and share this Yu-Dofu (Kyoto Style Plain Simmered Bean Curd) recipe from Food.com.
Provided by Member 610488
Categories Soy/Tofu
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dice the tofu into 1 inch cubes and arrange in a large, shallow earthenware casserole. Add boiling water to cover and place over medium heat.
- Combine, in a sauce pan, the soy sauce, sake, sugar, bonito shavings, and 2/3 cup water. Heat on medium-high and simmer for 3 minutes then turn off heat.
- When the water the tofu is cooking in starts to boil, remove the casserole to the table. Pour 1/4 cup of the prepared sauce into individual saucers and place before each guest, together with a saucer of chopped scallion and grated ginger. Cut each lemon in half and serve one half to each guest.
- Each guest helps themselves, transferring the tofu to an empty saucer. Have each guest squeeze the lemon into their prepared sauce and dip the tofu into the sauce then into the scallion and ginger, as preferred, and enjoy.
STEAMED BEAN CURD WITH SOY SAUCE
This is light side dish, which is fairly healthy. It's very easy to prepare too. I usually steam the tofu in my rice cooker, when the rice is almost ready. Note: passive cook time is the time to steam the tofu.
Provided by WaterMelon
Categories Soy/Tofu
Time 17m
Yield 3 serving(s)
Number Of Ingredients 16
Steps:
- Steam tofu over gentle heat for six to seven minutes to warm the tofu (I always use the rice cooker to steam the tofu while the rice is cooking); remove and set aside.
- Heat oil in a wok, fry ginger, garlic and shallots till crisp and golden.
- Remove but leave the oil in the wok.
- Add the sauce ingredients to the wok and bring to boil.
- Reduce the heat and simmer until sauce thickens slightly; pour hot sauce over tofu.
- Top with the crisp garlic, ginger and shallots, and finally the garnishing ingredients, serve immediately.
Nutrition Facts : Calories 151.4, Fat 12, SaturatedFat 1.1, Cholesterol 0.1, Sodium 1031.6, Carbohydrate 6.5, Fiber 0.5, Sugar 1.5, Protein 5.1
STUFFED BEAN CURD
Make and share this Stuffed Bean Curd recipe from Food.com.
Provided by Kim Ong
Categories Chinese
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- For the filling -------------------.
- Add 1 to the minced pork and mix until completely blended and smooth.
- Add in the mushrooms, sweet onions and corn flour and mix well.
- For the beancurds --------------.
- Pat beancurd dry.
- Heat oil in pan.
- Place in the beancurds for deep-frying.
- Remove and drain when skin turns golden.
- Allow beancurd to cool slightly.
- Laterally cut the beancurd to make a slit on the side about more than half its length.
- (Do not slice through) Scoop out the beancurd to form a pocket and fill it with the meat filling.
- Heat 1 tbsp oil in a big saucepan.
- Stir-fry the sweet onion slices until fragrant.
- Add 2 and the beancurds.
- Cover the saucepan and cook over low heat until liquid is reduced to 3/4 cup (about 5-6 mins).
- Add mixture 3 to thicken the gravy.
- Stir well.
- Add the corriander leaves.
- Stir for a while then remove to serve.
BRAISED BEAN CURD WITH GARLIC AND PEPPER
Bean Curd equals Tofu. From the VS. They suggest over Thai Fragrant rice. I served mine over Shanghi noodles.
Provided by drhousespcatcher
Categories Soy/Tofu
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut the tofu aka bean curd in half horizontally, then cut each piece into 8 triangles (16 triangles in total). Note: Be sure to drain with a plate first before marinade.
- Marinade: Grind all the ingredients together forming a paste then place the beancurd triangles in a flat dish and cover with the marinade. Leave for at least 30 minutes (or overnight).
- Heat the oil and fry the marinated beancurd until golden brown on both sides. Remove from the pan and drain on kitchen paper.
- Drain any excess oil remaining in the pan, then place the vegetable stock, shoyu, tomato puree and vinegar into the pan together with the arrowroot which should be made into a paste with a little cold water. Bring to the boil, stirring to thicken, and return the beancurd to the pan to heat. Remove the pan from the heat and stir in the black pepper and sesame oil.
- Garnish with cucumber and spring onions and serve.
- Time here includes marinade.
Nutrition Facts : Calories 386.7, Fat 39, SaturatedFat 6.6, Sodium 610.4, Carbohydrate 7.1, Fiber 1.3, Sugar 2.7, Protein 4.9
Tips:
- Choose the Right Tofu: Select firm or extra-firm tofu for this recipe, as it holds its shape well during simmering.
- Prepare the Tofu Properly: To remove excess moisture, wrap the tofu in paper towels and press gently to release water. This helps the tofu absorb the flavors of the dashi broth better.
- Use Good Quality Dashi: Homemade dashi is ideal for this recipe, but you can also use high-quality store-bought dashi to save time.
- Simmer Gently: Bring the dashi to a simmer and then add the tofu. Maintain a gentle simmer to prevent the tofu from breaking apart.
- Don't Overcook the Tofu: Simmer the tofu for just enough time to heat it through and absorb the flavors of the dashi. Overcooking can make the tofu tough and rubbery.
- Serve with Simple Garnishes: Keep the garnishes simple to let the delicate flavors of the tofu and dashi shine through. Grated ginger, thinly sliced green onions, and a sprinkle of bonito flakes are classic choices.
Conclusion:
Yu Dofu, also known as Kyoto-style Plain Simmered Bean Curd, is a simple yet elegant Japanese dish that showcases the natural flavors of tofu. With its delicate texture and subtle flavors, this dish is a testament to Japanese culinary philosophy, which emphasizes the essence of ingredients. Whether served as a main course or as part of a larger meal, Yu Dofu is a delightful and satisfying dish that is sure to impress.
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