Vegan Tofu Soboro
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).TIP: Just adjust the amount of grated garlic you add based on how strong you want the aroma to be. When using it as a garnish for nori rolls, it's a good idea to increase the amount of seasoning a bit to give it 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
- 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 ginger, grated garlic, 1 tablespoon soy sauce, 1 tablespoon mirin, 1 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