Rehydrate the freeze-dried dofu in warm water (about 50 °C), and drain. Tear into small pieces and put into a blender. Add the water and switch on! You can use a food processor instead.
Put the Step 1 mixture into a frying pan. You don't need to drain off the water! It will look very liquid and soupy, and you'll wonder if it's going to get crumbly?! But not to worry. Stir and cook to evaporate the moisture over low-medium heat.
When it gets rather thick, add the ingredients and mix well. Turn the heat down to low, and keep mixing as it cooks to evaporate the moisture.
Keep cooking off the moisture patiently. If it doesn't splatter when you raise the heat to medium, try raising it higher. Keep stirring until crumbly.
Done! Serve over rice!
Story Behind this Recipe
I made this for my elderly mother, who doesn't like meat.
Be sure to cook it patiently to evaporate the moisture. This is especially important at the beginning. If the heat is too strong the tofu will splatter, so pay attention! If you let too much moisture evaporate though, the crumbles will become dry and mealy. If you turn the heat off too early, it will be soggy. Just stop cooking when it reaches the crumbly soboro stage. The heat level and judging when to stop cooking are very important!