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Tofu Chanpuru
Tofu Chanpuru
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Pan-fried Japanese tofu with cabbage, scrambled eggs, and sake-miso dressing for a flavorful, hearty dish.
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
  • 0.5 cup sake
  • 0.5 cup miso paste
  • 0.25 cup soy sauce
  • 2 tablespoons white sugar
  • 2 teaspoons vegetable oil, or as needed
  • 4 eggs, slightly beaten
  • 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:
  • Pat tofu dry with a paper towel, then microwave for 1 minute. Squeeze out excess water, wrap in a fresh paper towel, and let drain for 5 minutes. Unwrap tofu and cut into cubes.
  • In a bowl, mix together luncheon meat, garlic, and ginger. In a separate bowl, whisk together sake, miso paste, soy sauce, and sugar.
  • In a skillet over medium heat, cook eggs in 2 teaspoons vegetable oil until scrambled and fully cooked, around 5 minutes. Transfer to a plate. In the same skillet, brown tofu on all sides for 5 to 10 minutes; then transfer to the plate with the eggs. Finally, cook luncheon meat mixture in the same skillet until fully cooked and garlic is lightly browned, approximately 5 minutes.
  • In a separate skillet over medium heat, warm 2 teaspoons of vegetable oil. Sauté onion, cabbage, carrots, and mushrooms until onions are translucent and cabbage is soft, about 10-12 minutes. Add eggs, tofu, luncheon meat, and sake mixture to the vegetables, stirring to coat. Heat through for about 1 minute. Garnish with green onion before serving.

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