Crumbled Tofu (Soboro)

Name: Crumbled Tofu (Soboro)
Cuisine: American
Ingredients: 1 block Silken tofu; 2 tbsp Soy sauce; 2 tbsp Sugar; 1 tbsp Mirin; 1 tbsp Sake; 1 1/2 tsp Grated ginger

cookpad.japan @cookpad_jp

The tofu becomes somewhat like a meat texture. I figured if I can make tofu hamburgers or tofu tsukunes (patties), why not make tofu soboro? So I decided to make it with the combined seasonings for chicken soboro I usually use, and it was so delicious!
Good for those who are on a diet, like me? So I have been making this a lot.

At first, cook the tofu on medium heat, but it might start to spatter and burn, so gradually lower the heat.
After pouring in the seasoning, let it sit for a while to soak in the flavor and create the crumbly texture. Recipe by Marinko

cookpad.japan @cookpad_jp

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Ingredients

1 blockSilken tofu
Combined Seasonings
2 tbspSoy sauce
2 tbspSugar
1 tbspMirin
1 tbspSake
1 1/2 tspGrated ginger

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Steps

1

Be sure to drain the tofu well. You could make it without draining, but it will take more time to stir fry. So it will be a lot easier if you first drain the tofu.
2

Crush the drained tofu roughly with hands.
3

Thinly oil a heated frying pan. Add the tofu and stir fry to evaporate the moisture.
4

Stir fry well until crumbly as in the photo on the right.
5

When the moisture has evaporated, lower the heat and pour the combined seasonings all at once.
6

Being careful not to let it burn, coat well with the seasonings and evaporate any moisture left. The soboro is done! When you first add the seasonings, it might seem that the tofu pieces are sticking to each other, but they will become crumbly as you stir fry.
7

The flavor of the sauce is rather strong, so you can use 2 blocks of tofu or use half the amount of the seasonings. Adjust to your taste.