Crumbled Tofu (Soboro)

Crumbled Tofu (Soboro)

The flavor of sauce is rather strong, so enjoy mixing it in white rice, and it will be yummy!
Meat soboro is delicious but tofu soboro is tasty too!


Silken tofu
1 block (300 g)
Combined Seasonings
Soy sauce
2 tablespoons
2 tablespoons
1 tablespoon
1 tablespoon
Grated ginger
about 1 1/2 teaspoons


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.

Story Behind this Recipe

The tofu becomes somewhat like a meat texture. I figured if I can make tofu hamburgers or tofu tsukunes (patties), why not make tofu soboro? So I decided to make it with the combined seasonings for chicken soboro I usually use, and it was so delicious!
Good for those who are on a diet, like me? So I have been making this a lot.