Skip to content
Soup · Japanese

Yudofu (Simmered Tofu Hot Pot with Soft Egg)

20 min Serves 4 ~539 kcal/serving ~£4.20 (£1.05/serving) Dairy-freeKid-friendlyVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

Add to my meal plan How meal planning works

Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.

Ingredients

  • 500 g firm tofu, cubed
  • 4 eggs
  • 2 tsp vegan kombu dashi powder
  • 3 tbsp soy sauce
  • 2 spring onions, sliced
  • 300 g sushi rice

Nutrition (per serving)

Calories
539 kcal
Protein
32.5 g
Carbohydrate
61 g
of which sugars
1.4 g
Fat
16.7 g
of which saturates
3.7 g
Fibre
2.6 g
Salt
2.66 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the sushi rice according to the pack and keep warm.

  2. 2

    Whisk the vegan kombu dashi powder into 1 litre water in a large pan and bring to a gentle simmer.

  3. 3

    Add the tofu and simmer gently for 6-8 minutes, keeping the heat low so it does not boil hard, until heated through.

  4. 4

    Crack the eggs into four separate spaces in the pan, cover and cook for 3-4 minutes until the whites are set and the yolks are still soft.

  5. 5

    Ladle the tofu, egg and broth into bowls, drizzle with the soy sauce, scatter with the spring onions and serve with the rice.

Equal House

Plan your meals — and share the cooking

Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.

Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.