Crumbled Tofu (Soboro) Recipe by cookpad.japan
Crumbled Tofu (Soboro) Cooking Instructions 1 Be sure to drain the tofu well. You could make it without draining, but it will take more time to stir fry. So it will be a lot easier if you first drain the tofu. 2 Crush the drained tofu roughly with hands. 3 Thinly oil a heated frying pan. Add the tofu and stir fry to evaporate the moisture. 4 Stir fry well until crumbly as in the photo on the right. 5 When the moisture has evaporated, lower the heat and pour the combined seasonings all at once. 6 Being careful not to let it burn, coat well with the seasonings and evaporate any moisture left. The soboro is done! When you first add the seasonings, it might seem that the tofu pieces are sticking to each other, but they will become crumbly as you stir fry. 7 The flavor of the sauce is rather strong, so you can use 2 blocks of tofu or use half the amount of the seasonings. Adjust to your taste. 1 Be sure to drain the tofu well. You could make it without draining, but it will take more time to stir fry. So it will be a lot easier if you first drain the tofu. 1 Be sure to drain the tofu well. You could make it without draining, but it will take more time to stir fry. So it will be a lot easier if you first drain the tofu. 2 Crush the drained tofu roughly with hands. 2 Crush the drained tofu roughly with hands. 3 Thinly oil a heated frying pan. Add the tofu and stir fry to evaporate the moisture. 3 Thinly oil a heated frying pan. Add the tofu and stir fry to evaporate the moisture. 4 Stir fry well until crumbly as in the photo on the right. 4 Stir fry well until crumbly as in the photo on the right. 5 When the moisture has evaporated, lower the heat and pour the combined seasonings all at once. 5 When the moisture has evaporated, lower the heat and pour the combined seasonings all at once. 6 Being careful not to let it burn, coat well with the seasonings and evaporate any moisture left. The soboro is done! When you first add the seasonings, it might seem that the tofu pieces are sticking to each other, but they will become crumbly as you stir fry. 6 Being careful not to let it burn, coat well with the seasonings and evaporate any moisture left. The soboro is done! When you first add the seasonings, it might seem that the tofu pieces are sticking to each other, but they will become crumbly as you stir fry. 7 The flavor of the sauce is rather strong, so you can use 2 blocks of tofu or use half the amount of the seasonings. Adjust to your taste. 7 The flavor of the sauce is rather strong, so you can use 2 blocks of tofu or use half the amount of the seasonings. Adjust to your taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cajun shrimp pasta w/ broccoli Gyro Burgers Gingerbread cookies Homemade Reese's Herb Grilled Chicken Dinner Cajun shrimp pasta w/ broccoli Gyro Burgers Gingerbread cookies Homemade Reese's Herb Grilled Chicken Dinner Easy and Quick Simmered Chicken Tenders and Tofu Simple Sweet & Spicy Atsuage Stir-Fry Smooth Konnyaku Shira-ae with Silken Tofu oven baked blueberry pancake Agedashi Tofu (Pan-fried Tofu in Dashi) Ladybirds Watermelon Cup Cakes . Simply Simmered Komatsuna and Atsuage Tasty Kansai-Style Oden Cajun shrimp pasta w/ broccoli Edamame in a Cast Iron Pot. Easy and Quick Simmered Chicken Tenders and Tofu Simple Sweet & Spicy Atsuage Stir-Fry Smooth Konnyaku Shira-ae with Silken Tofu oven baked blueberry pancake Agedashi Tofu (Pan-fried Tofu in Dashi) Ladybirds Watermelon Cup Cakes . Simply Simmered Komatsuna and Atsuage Tasty Kansai-Style Oden Cajun shrimp pasta w/ broccoli Edamame in a Cast Iron Pot.