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1
Wrap the tofu in paper towels, and microwave at 600 W for 2.5 minutes.
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2
While the tofu is in the microwave, finely julienne or chop up the ginger.
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3
(1 tablespoon is just a guideline.
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4
Adjust the amount to taste.
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5
I like to use lots!)
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6
When you microwave the tofu, a lot of water will come out of as shown here.
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7
Press down on it with a flat plate or a plastic storage container to drain off the water.
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8
(The tofu is hot so be careful!)
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9
Once the water has drained from the tofu, the tofu should have shrunk to half its original thickness.
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10
Tear the well drained tofu into a frying pan (don't put any oil) with your hands.
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11
Turn the heat on low, and mash the tofu with a wooden spatula.
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12
When it has become fine and crumbly, add the rest of the ingredients.
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13
Turn the heat up to high, and mix the ingredients together while letting the moisture evaporate.
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14
When almost all the moisture is gone and the mixture starts to make crackling sounds, it's done!
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15
Here's a healthy 3-color soboro using this tofu soboro.
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16
If you cook off the moisture properly, it won't clump up if you store it in the refrigerator and will remain crumbly.
