A picture of Tofu Soboro.

Tofu Soboro

cookpad.japan @cookpad_jp

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 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

Tofu Soboro

cookpad.japan @cookpad_jp

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 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

Saved

Ingredients

1/2 blockTofu (firm or silken)
1 tbspSoy sauce
1 tbspMirin

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Steps

1

In a frying pan, fry the tofu while crumbling it. Draining it beforehand will speed up this process.
2

Once the moisture has evaporated, add the soy sauce and mirin and cook all the ingredients together.
3

Once all the water has evaporated and the mixture has become crumbly, it's finished.

Saved

Cooksnaps

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cookpad.japan @cookpad_jp

on April 10, 2014 13:32

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