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Tofu Chanpuru

Rated as 3.5 out of 5 Stars

"True Okinawa chanpuru."
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55 m servings 463
Original recipe yields 6 servings


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  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, about 5 minutes. Remove paper towel and cut tofu into cubes.
  2. Combine luncheon meat, garlic, and ginger in a bowl. Whisk sake, miso paste, soy sauce, and sugar in a separate bowl.
  3. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir eggs until scrambled and cooked through, about 5 minutes. Transfer eggs to a plate. Cook and stir tofu in the same skillet until browned on all sides, 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, about 5 minutes.
  4. Heat 2 teaspoons vegetable oil in a separate skillet over medium heat; cook and stir onion, cabbage, carrots, and mushrooms until onions are translucent and cabbage is softened, 10 to 12 minutes. Add eggs, tofu, luncheon meat, and sake mixture to vegetable mixture; stir to coat. Cook until heated through, about 1 minute. Garnish with green onion.

Nutrition Facts

Per Serving: 463 calories; 26.2 32.4 23.6 164 2334 Full nutrition

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The older generation liked it, but toddler spit it out. I didn't see where the yield was posted, but the recipe needs to be cut in half, unless you have a big crowd. I ran out of bowls and p...