Okinawan Stir-Fry: Tofu Champuru

Name: Okinawan Stir-Fry: Tofu Champuru
Yield: Serves 2 servings
Cuisine: American
Ingredients: 1/2 block (about 9 oz/260 g) firm tofu; 1/2 medium carrot; 1 medium onion; 3 slices canned luncheon meat (or pork belly), sliced; 1 large egg; Any amount you like of other vegetables (such as bean sprouts, green onions, garlic chives, etc.); 1/2 teaspoon dashi powder; Salt and pepper, to taste; 1 pinch salt; as needed Soy sauce,

めそ。 @cook_40039159

A classic Okinawan dish! 'Champuru' means 'mixed up,' so you can use whatever vegetables you have on hand. It's easy to make!
Recipe background:
I started making this after moving to Okinawa. It's a very popular home-cooked meal and you’ll find it on the menu at almost every local diner.

Saved

Ingredients

Serves 2 servings

1/2 block(about 9 oz/260 g) firm tofu
1/2medium carrot
1medium onion
3 slicescanned luncheon meat (or pork belly), sliced
1large egg
Any amount you like of other vegetables (such as bean sprouts, green onions, garlic chives, etc.)
1/2 teaspoondashi powder
Salt and pepper, to taste
1 pinchsalt
as neededSoy sauce,

Saved

Steps

1

Cut the vegetables and luncheon meat into bite-sized pieces. Microwave the tofu for 4–5 minutes to drain excess water.
2

Heat oil in a skillet. Tear the tofu into chunks and sauté. Season with salt and pepper. Once browned, remove from the pan and set aside.
3

Sauté the luncheon meat until it starts to brown, then add the vegetables. Add the dashi powder and a pinch of salt, and stir-fry.
4

Return the tofu to the pan. Make a space in the skillet and crack in the egg. Lightly season with salt and pepper. Gently scramble, then mix everything together.
5

Drizzle soy sauce around the edge of the pan and mix well. Serve on a plate—done!
6

If you have them, sprinkle with bonito flakes or green onions for extra flavor and color.
7

8/18/2010: This recipe reached a milestone—thank you for making it popular!
8

10/11/2010: Updated the main photo—added bonito flakes and green onions for a colorful touch.
9

2/20/2016: Over 100 people have made this recipe! I'm so grateful—thank you!