Tofu is made by coagulating soy milk and then pressing the resulting curd into blocks. The making of tofu from soy milk is similar to processing cheese from milk. Yu do-fu is easy to make, low in calories and fat, and is ideal for dinner in the winter. Cut tofu into small cubes, put a large-sized ceramic pot over low heat at the table, add tofu into the pot and simmer, and eat boiled tofu dipping in the sauce. Be careful not to burn your tongue. Yu do-fu is one of the feature winter dishes of Kyoto. There are many yu-dofu eateries around Nanzen-ji, which are popularly known for serving the signature "Nanzenji Dofu". If you visit Nanzen-ji Temple in the winter, we recommend experiencing "Nanzenji Dofu".