This vegan tofu sobori (豆腐そぼろ) is made with hearty, high-protein, thick fried tofu and flavorful maitake mushrooms. Pour a big spoonful of it over rice to make a bowl of tofu soboro(そぼろ丼), or use it as a filling for sushi rolls(海苔巻き).
Most tofu soboro recipes call for firm or silken tofu. For a heartier tofu soboro, I use deep-fried thick tofu (厚揚げ) in my recipe.
Tofu soboro can be a bit plain when it's just tofu, but adding maitake mushrooms really brings out the umami.
Also, since thick fried tofu is used, I like to make it without any oil, and slowly stir-fry and simmer them. Even so, it's still got a richness and tasty tofu soboro.
Feel free to make a lot of tofu sobori at once. That way, the whole family can enjoy it. Or you could save it for your Sobro don lunch tomorrow.
Also, just so you know, all the recipes on this blog are vegan and vegetarian. It's also great for anyone interested in a plant-based diet. If you've got some extra time, be sure to check out the other pages!
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Ingredients
The ingredients are simple, but they're just enough to make a tasty tofu soboro.
- thick fried tofu: I suggest using firm, well-cooked thick fried tofu instead of the chewy, moist kind with added starch or flour. Just remember to get rid of any extra oil by boiling it before using.
- Maitake mushrooms: I used to add umami to tofu soboro. The key is to chop them coarsely to maintain their texture.
- Seasoning: I use the basics — sake, mirin, and soy sauce. I add them in a 1:1:1 ratio, but depending on the condiments you have, the flavor may differ slightly, so please adjust as necessary.
- Grated garlic and ginger: You can add garlic to your liking, but adding ginger is essential. The strength of the aroma depends on the kind of garlic you use, so adjust the amount how you like.
- Roasted sesame seeds: I added this at the last minute to improve the texture and flavor.
For exact amounts, please check the recipe card👇
Instructions
To prepare this tofu soboro, just cut the ingredients into tiny pieces and braise. It's easy to cook, and your delicious tofu soboro will be done in 15 minutes.
- Oil removal: First, drain any extra oil from the thick fried tofu. Bring a saucepan of water to a boil, then add the thick fried tofu and cook for 2 minutes. After that, rinse it in a strainer and allow it drain.
- Cut: After the extra heat from the thick fried tofu has subsided, tear it into smaller pieces by hand. Also, finely chop the maitake mushrooms using a knife.
🗝 The thick fried tofu gradually breaks down while cooking, so rough chopping is OK.
- Simmer: Combine all of the ingredients in a saucepan and mix thoroughly. Once hot, cover and cook on low for 2-3 minutes.
🗝 To avoid burning, open the lid several times while cooking and stir lightly.
- Stir-fry: Finally, remove the cover and cook to evaporate the liquid. Once the moisture has been removed, sprinkle with toasted sesame seeds and stir briefly. It may be served with rice as a soboro don or used as a sushi roll filler.
Tools
- spatula
- pot
- colander
- kitchen knife
- cutting board
Storage
Any leftovers should be put in a food container and refrigerated. If you're making a lot and plan to keep some for later, try eating it within 2-3 days.
Frequently Asked Questions
If you want to use tofu instead of thick fried tofu, we recommend using momen (cotton) tofu. In this case, it is best to drain the water thoroughly before use. Also, try frying tofu and maitake mushrooms in vegetable oil such as sesame oil to add richness.
I don't think you need to take the oil out of thick fried bean curd when it's fresh and you want the dish to be rich and full. I'm rarely sure about the production date of the ones you find in the supermarket, and I'm concerned about oil oxidation, so I usually drain the oil before using them.
If you like this recipe or have already made it, we'd love to hear your thoughts in the COMMENTS 🐒. Also feel free to ask any questions or leave any requests!
Recipes with Firm Tofu
Here are some recommended vegan recipes using firm tofu:
Recommended Rice Dishes
Here are some vegan rice recipes we recommend:
More Vegan Recipes with Maitake Mushrooms
With maitake leftover:
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Recipe Card
Vegan Tofu Soboro
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
- sesame seeds (to taste)
Instructions
- Oil removal: Drain any extra oil from the thick fried tofu. Bring a saucepan of water to a boil, then add the thick fried tofu and cook for 2 minutes. After that, rinse it in a strainer and allow it drain.130 g thick fried tofu
- Cut: After the extra heat from the thick fried tofu has subsided, tear it into smaller pieces by hand. Also, finely chop the maitake mushrooms using a knife. *The thick fried tofu gradually breaks down while cooking, so rough chopping is OK.30 g maitake mushrooms
- Simmer: Combine all of the ingredients in a saucepan and mix thoroughly. Once hot, cover and cook on low for 2-3 minutes.*To avoid burning, open the lid several times while cooking and stir lightly.5 g grated gingergrated garlic1 tablespoon soy sauce1 tablespoon mirin1 tablespoon sake
- Stir-fry: Finally, remove the cover and cook to evaporate the liquid. Once the moisture has been removed, sprinkle with toasted sesame seeds and stir briefly. It may be served with rice as a soboro don or used as a sushi roll filler.sesame seeds
Now, how did my recipe for "Thick Fried Tofu Soboro" turn out?
Along with this recipe, I also suggest Korean-Style Simmered Soybeans and Vegan Chickpeas Meat Miso as rice accompaniments. You can use it as a topping for bibimbap, wrap it in lettuce and eat it like a salad, and enjoy it in many other ways.
Please give them a try!
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