True Okinawa chanpuru.

Zhora Autumn
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

    Advertisement
  • Combine luncheon meat, garlic, and ginger in a bowl. Whisk sake, miso paste, soy sauce, and sugar in a separate bowl.

  • 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.

  • 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

463 calories; 26.2 g total fat; 164 mg cholesterol; 2334 mg sodium. 32.4 g carbohydrates; 23.6 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/04/2016
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 pans to hold all of the food! Tasty esp. with more ginger. Would suggest less cabbage and more other veggies to give it more balance. I thought the soy made it a bit salty but it mellowed out a bit after a day. Made it with chicken instead of Spam (I know it's popular in the Pacific but it's still processed mystery meat). As memory serves this is pretty close to the Tofu Chanpuru you get in Okinawa in Okinawan restaurants but they have more balance of veggies. Will be making this again! Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/04/2016
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 pans to hold all of the food! Tasty esp. with more ginger. Would suggest less cabbage and more other veggies to give it more balance. I thought the soy made it a bit salty but it mellowed out a bit after a day. Made it with chicken instead of Spam (I know it's popular in the Pacific but it's still processed mystery meat). As memory serves this is pretty close to the Tofu Chanpuru you get in Okinawa in Okinawan restaurants but they have more balance of veggies. Will be making this again! Read More
Rating: 4 stars
04/04/2016
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 pans to hold all of the food! Tasty esp. with more ginger. Would suggest less cabbage and more other veggies to give it more balance. I thought the soy made it a bit salty but it mellowed out a bit after a day. Made it with chicken instead of Spam (I know it's popular in the Pacific but it's still processed mystery meat). As memory serves this is pretty close to the Tofu Chanpuru you get in Okinawa in Okinawan restaurants but they have more balance of veggies. Will be making this again! Read More