Tofu Chanpuru
Description
This Japanese chanpuru recipe features pan-fried tofu with cabbage, scrambled eggs, and a sake-miso dressing for a hearty and flavorful dish.
Ingredients
•
1 (12 ounce) package extra-firm tofu, drained
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1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
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4 cloves garlic, chopped
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1 tablespoon minced fresh ginger, or to taste
•
1/2 cup sake
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1/2 cup miso paste
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1/4 cup soy sauce
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2 tablespoons white sugar
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2 teaspoons vegetable oil, or as needed
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4 eggs, slightly beaten
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1 head cabbage, cored and chopped
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1 large onion, chopped
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2 carrots, grated
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8 mushrooms, sliced
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1 tablespoon chopped green onion, or more to taste
Directions
1
Wrap tofu in a paper towel; microwave for 1 minute. Squeeze extra water from tofu; wrap in a dry paper towel. Set aside to drain extra water, about 5 minutes. Remove paper towel; cut tofu into cubes.
2
Combine luncheon meat, garlic, and ginger in a bowl; set aside. Whisk sake, miso paste, soy sauce, and sugar together in a separate bowl until well combined; set aside.
3
Heat 2 teaspoons oil in a large skillet over medium heat. Add eggs; cook and stir until scrambled and cooked through, about 5 minutes. Transfer eggs to a plate. Add tofu to the same skillet; cook and stir until browned on all sides, 5 to 10 minutes. Transfer tofu to the plate with eggs. Add luncheon meat mixture to the same skillet; cook and stir until cooked through and garlic is lightly browned, about 5 minutes.
4
Heat remaining 2 teaspoons oil in a separate skillet over medium heat. Add cabbage, onion, carrots, and mushrooms; cook and stir until onion is translucent and cabbage is softened, 10 to 12 minutes.
5
Add scrambled eggs, tofu, luncheon meat mixture, and sake mixture to cabbage mixture; stir to combine. Cook until heated through, about 1 minute. Garnish with green onion.