Soboro Style Tofu & Stir-Fried Vegetables – a delicious recipe with Silken, Egg yolk, Carrot, head Komatsuna, Sesame oil, Mirin. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Wrap the tofu in paper towels and heat it up in the microwave for 3 minutes.
2
Use a mortar and pestle to grind the tofu until it's smooth.
3
Add in the egg yolk and mix well.
4
Thinly slice the carrots and the komatsuna into 2cm lengths.
5
Pour the sesame oil into a frying pan and set the heat to high.
6
Add what you chopped up in Step 3 and cook until everything has wilted.
7
Then, add the tofu from Step 2 and stir-fry it rapidly.
8
Once the water has evaporated and the tofu has become slightly crumbly, add in the mirin, sugar and soy sauce and stir-fry well.
9
When the water is almost gone, and the tofu has reached a soboro-like consistency, season with salt and pepper and it's done!
105
kcal
Calories
6
g
Fat
8
g
Carbs
4
g
Protein
FatCarbsProtein
* 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 9 ingredients. The key ingredients include: 1 block Silken tofu, 1 Egg yolk, 1 large Carrot, 1 head Komatsuna, and more.
Yes, Soboro Style Tofu & Stir-Fried Vegetables falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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