Strain excess water from the tofu by briefly microwaving or placing a weight on top of the tofu.
Place the drained tofu in a frying pan and break it into pieces using a potato masher. This is a very important step. *Note: the picture shows a larger portion using 4 blocks of tofu.
Add the starred (★) ingredients to the broken up tofu, and cook over medium heat to evaporate the water. Stir occasionally so it doesn't burn.
It's finished once the texture becomes crumbly.
Soboro can be used in various ways: top it on rice, or mix it with low-calorie mayonnaise and eat it as a sandwich.
Story Behind this Recipe
There's no worry about ingredient costs since its just tofu! The seasoning is slightly sweet. I've arranged it by adding ginger so it's not too obvious that it's tofu. Can be used as recovery food for acalculous cholecystitis or people with digestive issues.
The finished dish will look great if you break the tofu into pieces using a wooden spatula or whisk, while letting the moisture cook off. It can burn easily near the end, so lower the heat if needed. You can freeze it in a jar or Ziploc.