Tofu Soboro and Salad Rice Bowl

Name: Tofu Soboro and Salad Rice Bowl
Yield: 4 servings
Cuisine: American
Ingredients: 2 blocks Firm tofu; 1 tbsp Vegetable oil; 2 1/2 tbsp ★Sugar; 2 1/2 tbsp ★Soy sauce; 1 tbsp ★Sake; 1/2 tsp ★Grated ginger; 4 rice bowls' worth Hot cooked rice; 1 Lettuce; 4 Boiled eggs

cookpad.japan @cookpad_jp

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 created this recipe because I wanted to make filling dish that doesn't use meat.

cookpad.japan @cookpad_jp

I created this recipe because I wanted to make filling dish that doesn't use meat.

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Ingredients

4 servings

2blocks Firm tofu
1 tbspVegetable oil
2 1/2 tbsp★Sugar
2 1/2 tbsp★Soy sauce
1 tbsp★Sake
1/2 tsp★Grated ginger
4rice bowls' worth Hot cooked rice
1Lettuce
4Boiled eggs

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Steps

1

Grease a frying pan with vegetable oil, and crumble in the tofu. Evaporate the moisture over high heat.
2

Continue cooking until it becomes crumbly as shown in the picture.
3

Add all the ★ seasoning ingredients, and continue cooking until the moisture has evaporated. (It's easy to burn after adding the flavouring ingredients, so cook over low to medium heat.
4

Serve hot cooked rice in a rice bowl. Top with lettuce, tofu soboro, and boiled egg, then you're done!