Okinawa Stir-Fried Tofu and Pork Luncheon Meat (Tofu Chanpuru)

Submitted by Pearl Ishizaki

"This dish is stir-fried tofu with pork luncheon meat with some vegetables. This dish has originated from the Okinawa prefecture. Pork luncheon meat like SPAM and TULIP brands are seldom eaten in the mainland Japan but it is common in Okinawa cuisine. Many Americans live in Okinawa due to the US military bases present in that area. This could be the reason why you can find present-day Okinawa recipes that include pork luncheon meats."

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 2-3

ingredients

• 400 g firm tofu
• 200 g pork luncheon meat
• 1⁄2 onion
• 1 piece okinawa island carrot
• 100 g bean sprouts
• 50 g garlic chives
• 1 tablespoon sesame oil
• 1 tablespoon awamori
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 5 g dried bonito flakes (katsuoboshi)
• 5 g chopped scallions

directions

1. Drain the tofu then wrap it with 1-2 pieces of paper towel. Put on top of a microwave-safe plate then microwave for about 30 seconds to remove the excess liquid from the tofu.
2. Take the tofu from the microwave then slice it into large bite-sized pieces.
3. Slice the Okinawa carrot into thin strips. Wash and drain the bean sprouts and for the onion, slice it thinly.
4. Slice the pork luncheon meat into thick strips.
5. Heat a pan using medium-high heat then add sesame oil. Add the onions the stir-fry until it is soft.
6. Add the pork luncheon meat then stir-fry for 1-2 minutes.
7. Add the carrots then stir-fry until it is cooked. Then, add the bean sprouts and stir-fry for 1-2 more minutes.
8. Add the tofu then carefully stir until the tofu is heated.
9. Add some salt and pepper to adjust taste then serve with some chopped scallions and dried bonito flakes on top.