Yudofu is hot water tofu. Quick and simple to make often found in Buddhist temples like Ryoanji in Kyoto. The simple kombu dashi brings out the subtle flavour of the tofu. I simmered my tofu in the kombu water that I had steeped for a few hours then simmered gently first for about 20 mins, adding some komatsuna and watercress at the last minute just to wilt it. Served with rice and condiments of grated daikon and ginger,sesame seeds,ponzu sauce,chopped green onion and shichimi togarashi.