Silky-Soft and Mild Tofu with Chicken Soboro An Sauce

Silky-Soft and Mild Tofu with Chicken Soboro An Sauce

I poured a thick an-sauce with ground chicken onto silky smooth tofu. The unctuous sauce is mild and delicious.

Ingredients: 2-3 servings

Silken tofu
1 block (400 g)
Ground chicken
100 g
Enoki mushrooms
1 small bag (100 g)
Sesame oil
1 teaspoon
◆ Water or hot water
1 cup (200 ml)
◆ Chicken soup stock granules
1 teaspoon
◆ Sugar
1 teaspoon
◆ Oyster sauce
1/2 tablespoon
◆ Soy sauce
1 tablespoon
◆ Sake
1 tablespoon
◆ Grated ginger
about 1/2 teaspoon
1 tablespoon
1 tablespoon


1. Cut the enoki mushroom stems in half.
2. Slice the tofu into 6 equal pieces.
3. Put some water and the tofu into a pan, and heat up but don't let it come to a boil. Gently cook for 3 to 5 minutes and then turn off the heat.
4. In a separate pan, heat up the sesame oil, add the ground chicken and stir fry while crumbling it up with a ladle or something.
5. When the ground chicken is crumbly, add the ingredients marked with ◆ - 1 cup of water, chicken stock granules, sugar, oyster sauce, soy sauce, sake and grated ginger. Add the enoki mushrooms too and simmer for 2 to 3 minutes.
6. Add the katakuriko dissolved in water (1 tablespoon each of katakuriko and water) to the sauce to thicken.
7. Take the warmed up tofu out of the water with a slotted ladle or spoon and put on serving plates. Pour the sauce from Step 6 over the tofu, and it's done.

Story Behind this Recipe

The weather was getting cool, so I wanted to have a dish with thick an-sauce.
I combined healthy tofu with the ground meat that I love to make a warming recipe.