Crumbled Tofu (Soboro) – a delicious recipe with Silken, Soy sauce, Sugar, Mirin, Sake, ginger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Be sure to drain the tofu well.
2
You could make it without draining, but it will take more time to stir fry.
3
So it will be a lot easier if you first drain the tofu.
4
Crush the drained tofu roughly with hands.
5
Thinly oil a heated frying pan.
6
Add the tofu and stir fry to evaporate the moisture.
7
Stir fry well until crumbly as in the photo on the right.
8
When the moisture has evaporated, lower the heat and pour the combined seasonings all at once.
9
Being careful not to let it burn, coat well with the seasonings and evaporate any moisture left.
10
The soboro is done!
11
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.
12
The flavor of the sauce is rather strong, so you can use 2 blocks of tofu or use half the amount of the seasonings.
13
Adjust to your taste.
35
kcal
Calories
8
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 block Silken tofu, 2 tbsp Soy sauce, 2 tbsp Sugar, 1 tbsp Mirin, and more.
Yes, Crumbled Tofu (Soboro) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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