This vegan tofu soboro (豆腐そぼろ) uses thick fried tofu (厚揚げ) and maitake mushrooms for a hearty, high-protein Japanese dish packed with umami.
Spoon it over rice for a soboro don bowl, or use it as a filling for sushi rolls.
🌿 What Makes This Recipe Special
Most tofu soboro recipes use firm or silken tofu — but I reach for thick fried tofu (厚揚げ) instead. It gives the dish a satisfying, meaty texture that regular tofu just can't match.
On its own, tofu soboro can taste a little flat. Adding maitake mushrooms changes everything — they bring a deep, savory umami that makes this dish genuinely craveable.
Because thick fried tofu already contains fat, I cook this without adding oil. A slow stir-fry and braise is all it takes — and the result is still wonderfully rich.
I like to make a big batch at once. It keeps well in the fridge, so tomorrow's soboro don lunch is already taken care of.
Jump to:
🍵 Ingredients
The ingredient list is short, but every item earns its place.
- Thick fried tofu (厚揚げ): Look for a firm variety rather than the soft, chewy kind made with added starch or flour. Before using, remove the excess oil by boiling it briefly.
- Maitake mushrooms: I use these to add deep, savory umami to the soboro. The key is to chop them coarsely — you want to keep a bit of texture.
- Seasoning: The basics — sake, mirin, and soy sauce in a 1:1:1 ratio. Flavor can vary slightly depending on the brand you use, so taste and adjust as needed.
- Grated garlic and ginger: Feel free to adjust the garlic to taste, but don't skip the ginger — it's essential. Garlic strength can vary by variety, so start with a small amount and adjust from there.
- Roasted sesame seeds: I add these at the very end for a pleasant crunch and a nutty finish.
For exact measurements, see the recipe card below 👇
🔪 Instructions
The prep is simple: chop, combine, and braise.
This vegan tofu soboro comes together in about 15 minutes.
- Remove excess oil:
First, remove the excess oil from the thick fried tofu.- Bring a saucepan of water to a boil, add the thick fried tofu, and cook for 2 minutes.
- Transfer to a strainer, rinse briefly, and allow it to drain.
- Prep:
- Once the thick fried tofu is cool enough to handle, tear it into small pieces by hand.
- Coarsely chop the maitake mushrooms with a knife.
🗝 The tofu breaks down further as it cooks, so tearing it roughly is fine.
- Simmer:
- Add all the ingredients to a saucepan and stir to combine.
- Once the pan is hot, cover and cook on low heat for 2–3 minutes.
🗝 Lift the lid a few times while cooking and give everything a gentle stir to prevent burning.
- Finish:
- Remove the lid and continue cooking to evaporate the remaining liquid.
- Once the moisture is gone, sprinkle with roasted sesame seeds and stir briefly. Serve over rice as a soboro don, or use as a filling for sushi rolls.
🥣 Tools
- spatula
- pot
- colander
- kitchen knife
- cutting board
🫙 Storage
Store any leftovers in an airtight container in the fridge and eat within 2–3 days.
📚 FAQ
If you'd like to substitute regular tofu for thick fried tofu, I recommend momen (cotton) tofu. Drain it thoroughly before use, and add a little sesame oil for richness.
Not always. If the tofu is very fresh and you want a richer result, you can skip this step. That said, I'm often unsure of the production date of supermarket thick fried tofu, and oil can turn stale, so I usually boil the tofu to remove the excess oil before using it.
If you feel like whispering a thought, asking a question, or simply saying hello — the comment section is always open 📮
📕 More Soboro Recipes
More vegan soboro varieties：
📘 Recipes with Firm Tofu
More vegan recipes using firm tofu:
📗 Vegan Rice Dishes
Here are some vegan rice recipes I love:
📙 More Maitake Mushrooms Recipes
With maitake leftover:
If this recipe made its way into your kitchen, and you'd like to share that moment, feel free to tag @veginveganvegun or use #vegin_vegan_vegun.
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✏️ Recipe Card
Hearty Vegan Tofu Soboro with Thick Fried Tofu
Equipment
- Spatula
- pot
- colander
- kitchen knife
- cutting board
Ingredients
- 130 g thick fried tofu
- 30 g maitake mushrooms
- 5 g grated ginger
- grated garlic (to taste)
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sake
- toasted sesame seeds (to taste)
Instructions
- Remove excess oil: Remove the excess oil from the thick fried tofu. Bring a saucepan of water to a boil, add the thick fried tofu, and cook for 2 minutes. Transfer to a colander, rinse briefly, and allow it to drain.130 g thick fried tofu
- Prep: Once the thick fried tofu is cool enough to handle, tear it into small pieces by hand. Coarsely chop the maitake mushrooms with a knife. *The tofu breaks down further as it cooks, so tearing it roughly is fine.30 g maitake mushrooms
- Simmer: Add all the ingredients to a saucepan and stir to combine. Once the pan is hot, cover and cook on low heat for 2–3 minutes. *Lift the lid a few times while cooking and give it a gentle stir to prevent burning.5 g grated gingergrated garlic1 tablespoon soy sauce1 tablespoon mirin1 tablespoon sake
- Finish: Remove the lid and continue cooking to evaporate the remaining liquid. Once the moisture is gone, sprinkle with roasted sesame seeds and stir briefly.toasted sesame seeds
- Serve: Serve over rice as a soboro don, or use as a sushi roll filling.
That's my thick fried tofu soboro — a quick, protein-rich Japanese vegan dish that works just as well as a rice topping, a sushi filling, or a meal-prep staple for the week.
If you're looking for more ideas to serve alongside rice, I also recommend Korean-Style Simmered Soybeans and Vegan Chickpea Meat Miso. Both work beautifully as bibimbap toppings, lettuce wraps, and more.
Give them a try!
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