Simple ☆ For Toddlers ☆ Soboro (Crumbled) Tofu

In my house we make ground meat soboro frequently. I wanted to make a healthier version of this.When you are draining the tofu, be sure to mash it up as well.That way you can get rid of more moisture.When you are stir frying the tofu, be sure to cook it till the liquid evaporates.The more finely you crumble the tofu, the more it'll resemble soboro. Recipe by 244gau!

I wanted to make something low in calories, so I looked at a bunch of different recipes and decided to post this one!100 g is only 72 calories!! It's healthy and delicious!! Try not to mince the tofu too much. Recipe by Ricky

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

My mother taught me how to make a basic simmered freeze dried tofu, and I just modified it slightly.I don't really have any hints but as for the ground meat, you can use either chicken or pork. You can sub shimeji mushrooms for the shiitake and they are delicious.In the version with the edamame, it's great when topped at the end with a beaten egg. Recipe by Rinario

I saw this recipe by coincidence on a TV show and modified the recipe to my preference.If you make it with grilled tofu, it will have a nutty fragrance and taste even better!Tofu is a soy product, so it's a ying food (in macrobiotics). It cools your body, so I added ginger which is a yang food that warms your body.Don't overeat this just because it seems healthy Watch your portion sizes. Serve with miso soup. Recipe by Terudon

I remember this recipe was once introduced in a TV show, but I didn't write down the ingredients and instructions. So I adapted into my taste. Recipe by yamita

I made this recipe to use up tofu that was nearing its expiry date.Because I'm lazy, I didn't strain the tofu and just fried it as it was and it took a while for the water to evaporate.I personally prefer firm tofu!Adding ginger enhanced the flavour and it was delicious.This dish can also keep in the fridge. Recipe by honey19

I wanted to eat delicious defrosted, frozen tofu. ♬After you have frozen tofu for three days, let it defrost for two days in the fridge, and be sure to drain it properly. ♪ The tip to making this delicious is to properly drain it. (^^) Recipe by Marble ichigo

I started on a diet with my boyfriend and came up with this menu (^ ^).It can be a main dish for a man also.Please give it a try ＊◎ If you think the taste is too weak,drizzle in a little bit of soy sauce to adjust the taste.◎ The important point is to drain the tofu really well, so it is dense and filling. Recipe by Hanieri

I just wanted to eat healthy soboro.Fry the tofu until it loses its moisture. You can freeze it too. Recipe by Nanahacchi

Whenever I have leftover tofu, I freeze it. Defrosted, its texture resembles koya dofu. I wanted to see if it would be tasty as sorobo.When defrosting the tofu, be sure to properly dry it and cook off the moisture.I like it with a lot of ginger. Recipe by Eribee

I made this for my elderly mother, who doesn't like meat.Be sure to cook it patiently to evaporate the moisture. This is especially important at the beginning. If the heat is too strong the tofu will splatter, so pay attention!If you let too much moisture evaporate though, the crumbles will become dry and mealy. If you turn the heat off too early, it will be soggy. Just stop cooking when it reaches the crumbly soboro stage.The heat level and judging when to stop cooking are very important! Recipe by hina

There's no worry about ingredient costs since its just tofu! The seasoning is slightly sweet. I've arranged it by adding ginger so it's not too obvious that it's tofu. Can be used as recovery food for acalculous cholecystitis or people with digestive issues.The finished dish will look great if you break the tofu into pieces using a wooden spatula or whisk, while letting the moisture cook off.It can burn easily near the end, so lower the heat if needed. You can freeze it in a jar or Ziploc. Recipe by Otometeo

The weather was getting cool, so I wanted to have a dish with thick an-sauce.I combined healthy tofu with the ground meat that I love to make a warming recipe.-Please adjust the amount of grated ginger to your taste.-Silken tofu is smoother and softer than firm tofu. You can also use tofu meant for hot pots and simmered dishes.-You can also use ground pork, which has lots of umami and is delicious. For 2-3 servings. Recipe by Komomomomo

I created this recipe because I wanted to make filling dish that doesn't use meat.The key is to cook the tofu well until the moisture is completely evaporated! Draining the tofu in ahead of time reduces the amount of cooking time, but it was troublesome for me, so I didn't bother doing it. Soboro by itself might taste strong, but eating with rice and vegetable make the taste perfect. Recipe by tawamiho

I wanted to make a tri-color soboro rice bowl, but I didn't have ground meat, so I used tofu instead. I've made mapo eggplant with tofu instead of ground meat with excellent results, so this recipe is an extension of that.It's important to keep cooking the tofu soboro until there is no moisture left! Otherwise, it will become watery once cooled. The tofu soboro keeps in the refrigerator for 2 to 3 days if you cook the moisture off properly, so use it later in other dishes or pack in a bento. Recipe by yaburie.

I made this recipe because I received delicious firm tofu.If you don't have enough ground chicken, adding a beaten egg is also delicious (the picture shows 100 g of ground chicken). For the tofu, you could use firm or silken tofu. Use whichever you prefer. Recipe by Yukirusan

I can't get enough of tofu soboro.I use homemade 2x concentrated mentsuyu made with soy sauce and mirin in 1:1 ratio. I just combined them in a pot, and heated up the mixture to evaporate the mirin's alcohol.Adjust the amount of mentsuyu depending on the brand or type you use. Recipe by Mikikimiki

My daughter chooses hiyayakko cold tofu even at an all-you-can-eat buffet.Even if it is summer, eating cold tofu all the time is not good. But mapo tofu is a bother to make. So here's this really simple recipe instead.Chicken stock and oyster sauce give this a rice and satisfying flavor even with just a few ingredients.You can use 1 teaspoon of Wei-pa chicken paste instead of chicken stock granules if you like.This is great for dinner too of course! For 4 servings. Recipe by Youtank

I wanted to make shira-ae but I didn't have enough vegetables to do so. However, I was able to stir-fry this!This became a soboro-style dish, which turned out welll.I would say be sure to cook it rapidly. The tofu will mix better with the veggies if it's of a fine, soboro-like consistency. For serving 2. Recipe by Captain C

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.This is on the salty side, so reduce the soy sauce amount to taste. Recipe by Teika v

I was trying to think of a balanced, nutritious breakfast good for my family's health and came up with a soboro-style tofu jako dish.I added the egg whites when heating it in the microwave because my family prefers to mix the raw egg yolk themselves.You don't need to drain the tofu before heating it. However, after heating it once drain the tofu well and then add the seasoning.Use only egg whites when heating the dish in the microwave and save the egg yolk. Mix with the dish later. Recipe by Satomiwa

Soboro with just meat can get dried out and tough, so I added some tofu.No special hints! You don't need to drain the tofu and it's really easy to make. This soboro stays fluffy and is softer than regular soboro to the tofu. Recipe by Chakipo mama

If you prepare this egg soboro and keep it stocked, then all you have to do is top it on whatever you want. I often make this when I come home late from work. Since the egg is cooked through, you could pack it in your bento! I even bought a round bento box just to use for this.If you spread out the ends of the chopsticks while stirring the egg, it will create a very fine soboro. I make this egg ahead of time and keep it on hand. Of course you can also make it right before you need it. If doing that, you can make a half-cooked scrambled egg or even a fried egg! Recipe by Heartful Kitchen Rei

I tried making some oyaki-style dumplings with potatoes.You can use dried mashed potatoes instead of normal potatoes if you'd prefer. In that case, adjust the amount of water until you get a dough that's the same consistency as your ear lobe. Recipe by ryna_barbiegirl

I'm a little satisfied as it turned out almost looking like "chicken soboro" but this is just a replacement..I would be happy if you could use this for various dishes to help you go on a diet.Move fast once you add the egg. Turn off the heat immediately once egg combines with okara. You get a better texture by adding the green onion. You can also add sugar if you like. Recipe by Erisamurai

This is one of my go-to recipes. Whenever my mother went out at night, she left this for dinner... it's no exaggeration to say that I grew up eating this.I didn't add mayonnaise before. It taste richer if you add it, but you can leave it out if you prefer! It's a very hearty rice dish, so you only need to make a vegetable soup for a satisfying meal! For a 20 cm [7.9 in] diameter cake mold worth. Recipe by orange*

This is my mother's recipe. She taught me how to recreate the flavor that I loved as a child.To make the soboro very fine and crumbly, mix it all together well before cooking it. For 4 servings. Recipe by aya2920

The hungry boys in my family gobble up my basic tumble stew when I add meat.Crinkle aluminum foil and spread it out; this is a drop lid, so the crinkles will pick up the surface scum, without you manually skimming. Adjust the pre-boiling and boiling time according to the size of the taro potatoes. Recipe by kebeibiko.

Meat soboro (crumbled topping) has lots of fat...This soboro is made with tofu, but the texture is just like the chicken soboro.The egg will be fluffy and delicious if you are careful not to overcook it or over agitate it. Recipe by Chibinaruko chan