Go Back

Easy Boiled Tofu With Garlic & Herbs Recipe (15-Minute Vegan Meal)

Yudofu, or "hot water tofu," is a simple yet elegant Japanese dish where tofu is gently simmered in hot water or a light kombu broth. Traditionally enjoyed in winter, especially in Kyoto, it highlights the delicate flavor and soft texture of tofu. Served with dipping sauces like ponzu or soy sauce and topped with scallions or grated ginger, Yudofu is a healthy, warm, and comforting dish that embodies the beauty of minimalism in Japanese cuisine.
3.78 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Asian, Chinese, Japanese
Servings 4

Ingredients
  

  • 14 oz tofu firm or silken
  • 2 tablespoon fresh herbs cilantro, scallions, or parsley, chopped
  • 1 tablespoon sesame oil
  • ½ teaspoon pink salt
  • 1 tablespoon nutritional yeast
  • 1 teaspoon black vinegar
  • 1 tablespoon soy sauce
  • 4 cloves garlic

Instructions
 

  • Cut the tofu – Cube it into bite-sized pieces.
  • Boil for 3-4 minutes – This firms up the texture and enhances absorption.
  • Drain thoroughly – Avoid excess water for better flavor infusion.
  • Toss with seasonings – Combine tofu with, minced garlic, sesame oil, soy sauce, black vinegar, salt, nutritional yeast, and fresh herbs.

Notes

Best Tofu for This Recipe

Extra-firm tofu is the easiest option because it stays intact after boiling. If using soft tofu or silken tofu, handle gently with a slotted spoon to avoid breaking the tofu cubes.
You can press tofu with paper towels or a tofu press beforehand to remove excess liquid, although it’s not always necessary for boiled tofu recipes.
Keyword boiled tofu, tofu