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!

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 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 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 because my son doesn't like tofu as is.The light seasoning is more for children but it's delicious for adults too. You can use ground chicken instead of tofu as well! When you add in the water to the ☆ ingredients, this ensures that the flavor is evenly mixed. Recipe by Erizo

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 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

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