Frozen Tofu Soboro (Crumbled) Furikake

Name: Frozen Tofu Soboro (Crumbled) Furikake
Cuisine: American
Ingredients: 1/2 block Frozen Tofu; 1 as much as you'd like Grated ginger (tubed is fine); 1 tbsp Soy sauce; 1 tbsp Sugar; 1 tbsp Vegetable oil; 1 White sesame seeds

cookpad.japan @cookpad_jp

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

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

cookpad.japan @cookpad_jp

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

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

Saved

Ingredients

1/2 blockFrozen Tofu
1as much as you'd like Grated ginger (tubed is fine)
1 tbspSoy sauce
1 tbspSugar
1 tbspVegetable oil
1White sesame seeds

Saved

Steps

1

Defrost the frozen tofu and dry it well. Then finely mince.
2

Heat up some oil in a frying pan and stir-fry the minced tofu from Step 1. Add the grated ginger, soy sauce, and sugar, and stir-fry until the moisture cooks off.
3

Add the sesame seeds, mix evenly, then it's ready.