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Tofu soboro

I spent more than a year searching for and trying out various ways of preparing tofu, without exaggeration. I focused on the type that is commonly available in our stores. This is unflavored tofu with a firm texture, which differs significantly from traditional silken tofu. Thanks to its lower water content and firmer structure, this tofu can be easily fried, baked, or marinated. However, I was usually not 100% satisfied with the result, and I often found the preparation method rather bland. Tofu soboro is definitely not one of them. The Japanese term "soboro" refers to a texture composed of small pieces or lumps, such as fried minced meat. It is a great topping for rice or noodles.

Ingredients

70g tofu per serving (half a package)
neutral oil
sesame oil
ssamjang
tsuyu sauce
MSG
salt
white pepper

Preparation

  1. After unwrapping the tofu, rinse it under running water and dry it with a paper towel or clean cloth. Then cut the tofu crosswise with a knife and cut it into cubes about three centimeters in size.
  2. Place the tofu cubes in a bowl and mash them into small pieces with a fork.
  3. Heat two tablespoons of neutral oil in a frying pan over medium heat and add the mashed tofu. Fry the soboro gently and stir in the pan. The purpose is to get rid of excess water so that the tofu can absorb new flavors, and also to achieve a firmer, slightly caramelized texture on the surface. If small pieces of tofu start to bounce around the surface of the pan, you are nearing the end.
  4. Lightly salt the tofu in the pan while stirring, then reduce the heat to low. Add a tablespoon of ssamjang and a large shot of tsuyu. Mix both thoroughly into the tofu and return the pan to the heat for a moment to remove most of the excess moisture.
  5. Finally, remove the pan from the heat and add a pinch of MSG and white pepper to the tofu mixture and drizzle with sesame oil. Mix again and you're done.
  6. Sobo prepared this way can be eaten hot or cold and will keep for several days in a sealed container in the refrigerator. Serve on rice with a little spring onion, sesame seeds, and Kewpie.