Tofu Chanpuru

asian chinese filipino japanese korean side sweet spicy savory umami hard fast

Prep

41 min

Cook

82 min

Total

123 min

Ingredients (15)

1 (12 ounce) package extra-firm tofu, drained g

1 (12 ounce) can fully cooked luncheon meat (such as SPAM), cubed g

4 cloves garlic, chopped g

1 tablespoon minced fresh ginger, or to taste g

½ cup sake g

½ cup miso paste g

¼ cup soy sauce g

2 tablespoons white sugar g

4 teaspoons vegetable oil, or as needed, divided g

4 large eggs, slightly beaten g

1 head cabbage, cored and chopped g

1 large onion, chopped g

2 carrots, grated g

8 mushrooms, sliced g

1 tablespoon chopped green onion, or more to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Wrap tofu in a paper towel; cook in the 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 the paper towel and cut tofu into cubes.

Combine luncheon meat, garlic, and ginger in a medium bowl; set aside. Whisk sake, miso paste, soy sauce, and sugar together in a separate bowl until well combined; set aside.

Heat 2 teaspoons oil in a large skillet over medium heat; cook and stir eggs in hot oil 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 the 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 remaining 2 teaspoons oil in a separate skillet over medium heat. Cook and stir cabbage, onion, carrots, and mushrooms in hot oil until onion is translucent and cabbage is softened, 10 to 12 minutes.

Add scrambled eggs, tofu, luncheon meat, and sake mixture to vegetable mixture; stir to coat. Cook until heated through, about 1 minute. Garnish with green onion.