This soboro is healthier than the meat-based type ♪Use it as a topping on rice, or stir in some sushi vinegar and you have another dish.
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.
Enjoy Japanese food around the world.