Tofu Chanpuru

This Japanese chanpuru recipe features pan-fried tofu with cabbage, scrambled eggs, and a sake-miso dressing for a hearty and flavorful dish.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 463 Calories

Ingredients

• 2 tablespoons white sugar
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 2 carrots, grated
• 8 mushrooms, sliced
• 2 teaspoons vegetable oil, or as needed
• 4 eggs, slightly beaten
• 1 (12 ounce) package extra-firm tofu, drained
• 1 head cabbage, cored and chopped
• 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
• 1 tablespoon minced fresh ginger, or to taste
• 1 tablespoon chopped green onion, or more to taste
• 0.25 cup soy sauce
• 0.5 cup sake
• 0.5 cup miso paste

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.