Tofu Chanpuru

Description

True Okinawa chanpuru.

Ingredients

• 1 (12 ounce) package extra-firm tofu, drained
• 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
• 4 cloves garlic, chopped
• 1 tablespoon minced fresh ginger, or to taste
• ½ cup sake
• ½ cup miso paste
• ¼ cup soy sauce
• 2 tablespoons white sugar
• 2 teaspoons vegetable oil, or as needed
• 4 eggs, slightly beaten
• 2 teaspoons vegetable oil, or as needed
• 1 large onion, chopped
• 1 head cabbage, cored and chopped
• 2 carrots, grated
• 8 mushrooms, sliced
• 1 tablespoon chopped green onion, or more to taste

Instructions

1. Wrap tofu in a paper towel; cook in microwave for 1 minute. Squeeze extra water from tofu and wrap in a dry paper towel. Let sit to drain extra water
2. about 5 minutes. Remove paper towel and cut tofu into cubes.
3. Combine luncheon meat
4. garlic
5. and ginger in a bowl. Whisk sake
6. miso paste
7. soy sauce
8. and sugar in a separate bowl.
9. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir eggs until scrambled and cooked through
10. about 5 minutes. Transfer eggs to a plate. Cook and stir tofu in the same skillet until browned on all sides
11. 5 to 10 minutes. Transfer tofu to plate with eggs. Cook and stir luncheon meat mixture in the same skillet until cooked through and garlic is lightly browned
12. about 5 minutes.
13. Heat 2 teaspoons vegetable oil in a separate skillet over medium heat; cook and stir onion
14. cabbage
15. carrots
16. and mushrooms until onions are translucent and cabbage is softened
17. 10 to 12 minutes. Add eggs
18. tofu
19. luncheon meat
20. and sake mixture to vegetable mixture; stir to coat. Cook until heated through
21. about 1 minute. Garnish with green onion.

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 55 mins

Servings: 6