Hearty Vegan Tofu Soboro with Thick Fried Tofu
This vegan tofu soboro (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). TIP: Adjust the amount of grated garlic based on how strong you want the aroma to be. When using it as a filling for nori rolls, increase the seasoning slightly for a more robust flavor.
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 ginger, grated garlic, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 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.