Dinner
Simple Yudofu
A minimalist hot-tofu preparation whose 1906 source focuses on texture and careful heating.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Tofu, well drained
- Water
- A very small amount of kudzu starch, dissolved thinly
Historical transcription
Source method
- 1
Bring water to a boil in a pot.
- 2
Add well-drained tofu and let the water return to a gentle boil.
- 3
Stir in a very thin slurry of kudzu starch so the tofu stays smooth and delicate.
- 4
Serve the tofu hot.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.