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Soy Meat Soboro Rice Bowl (Two-Color, with Tofu Crumbles)
Serves 2 · About 25 min
A two-color rice bowl made with soy meat and shiitake instead of ground chicken, and tofu crumbles instead of scrambled egg. The soy meat is browned first and then simmered sweet and salty, so it soaks up the flavor and tastes toasty. Soy meat and tofu give you plenty of protein too.
① Soak the soy meat and cut the shiitake→② Dry-fry the tofu into tofu crumbles→③ Stir-fry the soy meat and shiitake until browned→④ Season sweet and salty and cook off the liquid→⑤ Top the rice with the two kinds of crumbles
What to buy
Dried goods
Tofu
Vegetables
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🌱 What makes this vegan dish work
If you just leave the meat and egg out of a chicken soboro bowl, it’s missing savoriness, protein and color. This bowl makes up for each with plant foods.
- Instead of ground chicken: soy meat and shiitake. Rinsing and squeezing the soy meat removes the soy smell. It’s browned first and then simmered sweet and salty, so it’s toasty and full of flavor. The shiitake adds savoriness
- Instead of scrambled egg: tofu crumbles, made by dry-frying firm tofu until crumbly. A little turmeric turns it egg-yellow
- Protein: with the soy meat and tofu, about 21 g per serving (including the rice)
- What to check when shopping: buy unseasoned, dried soy meat. If you buy seasoned soy meat, check the ingredients on the bag for animal products such as chicken extract
How to make it
1
Soak the soy meat and cut the shiitake
- Put 40 g soy meat in a bowl, pour in hot water to cover, and leave for the time on the package
- While you wait, remove the shiitake stems and chop finely, and slice the spring onions thinly
- Drain the soy meat in a colander, rinse once with water, and when cool, squeeze it hard by hand
How to tell it's doneThe soy meat is plump, and hardly any water comes out when you squeeze.
Be carefulIf you don’t squeeze enough, the soy smell stays and the flavor won’t soak in. Squeeze 2–3 times with both hands.
2
Dry-fry the tofu into tofu crumbles
- Put 1 tsp sesame oil in a frying pan over medium heat and add the tofu
- Break it up finely with a spatula and stir until the water cooks off
- Add 1 pinch salt, 1 tsp sugar and a little turmeric (if you have it), mix, and move to a plate
How to tell it's doneThe tofu is crumbly, and no water collects in the bottom of the pan.
3
Stir-fry the soy meat and shiitake until browned
- Put 2 tsp sesame oil in the same pan over medium heat, add the soy meat and shiitake, and spread them out
- Cook for 3 min, without stirring much, turning now and then with the spatula
How to tell it's doneThe edges of the soy meat are golden brown, and it smells toasty.
4
Season sweet and salty and cook off the liquid
- Add 1 tsp ginger, 1 1/2 tbsp soy sauce, 1 tbsp sugar, 1 tbsp mirin, 1 tbsp sake and 3 tbsp water
- Keep stirring with the spatula until the liquid is gone
- Turn off the heat and taste. If it’s bland, add 1/2 tsp soy sauce
How to tell it's doneThe liquid is gone, and the soy meat is a glossy brown.
Be carefulIt burns easily once the liquid gets low. Keep stirring at the end.
5
Top the rice with the two kinds of crumbles
- Put the hot rice in bowls
- Place the soy meat crumbles and the tofu crumbles side by side, half and half
- Scatter the spring onions on top
ReadyThe brown and yellow halves sit side by side. Mix as you eat.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It smells of soybeansYou didn’t squeeze enough in step 1. Next time rinse it, then squeeze 2–3 times with both hands.
The soy meat is hard or dryIt didn’t soak long enough in step 1. Next time leave it for the time on the package.
The tofu crumbles are wateryYou didn’t cook them long enough in step 2. Keep stirring until no water collects in the pan.
It tastes blandWhen you taste in step 4, add 1/2 tsp soy sauce and mix quickly once more.
The crumbles burnedYou stopped stirring in step 4 when the liquid got low. Keep stirring for the last minute.
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