📝 About This Recipe
Transport your senses to the sun-drenched islands of Okinawa with Tofu Chanpuru, a rustic and nourishing stir-fry that defines the region's 'Champuru' (meaning 'something mixed') culture. This dish features extra-firm tofu torn by hand to maximize surface area for seasoning, paired with savory pork belly and crisp seasonal vegetables. It is a masterclass in texture and umami, offering a glimpse into the longevity-boosting diet of the Okinawan people.
🥗 Ingredients
The Protein
- 14 ounces Momen (Firm) Tofu (pressed to remove excess moisture)
- 4 ounces Pork Belly (thinly sliced into bite-sized pieces)
- 2 Large Eggs (lightly beaten)
The Vegetables
- 1/2 medium Bitter Melon (Goya) (seeds removed and sliced into thin half-moons; optional for classic Tofu Chanpuru)
- 1/2 small Carrot (cut into matchsticks)
- 2 cups Cabbage (roughly chopped into 1-inch squares)
- 1 cup Bean Sprouts (rinsed and drained)
- 4-5 stalks Garlic Chives (Nira) (cut into 2-inch lengths)
Seasoning and Aromatics
- 2 tablespoons Vegetable Oil (divided)
- 1 teaspoon Toasted Sesame Oil (for finishing)
- 1.5 tablespoons Soy Sauce (Japanese shoyu)
- 1 tablespoon Sake (cooking sake)
- 1/2 teaspoon Granulated Dashi Powder (katsuo (bonito) flavor preferred)
- 1 pinch Salt and Black Pepper (to taste)
Garnish
- 1 small handful Katsuobushi (Bonito Flakes) (essential for authentic smoky aroma)
- 1 teaspoon Pickled Red Ginger (Beni Shoga) (optional, for brightness)
👨🍳 Instructions
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1
Wrap the firm tofu in several layers of paper towels and place a heavy plate or cutting board on top for 15-20 minutes to press out excess water. This ensures the tofu browns beautifully and doesn't make the stir-fry soggy.
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2
Prepare your vegetables: slice the pork belly, julienne the carrots, and chop the cabbage and chives. If using bitter melon, scoop out the white pith thoroughly to reduce bitterness.
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3
In a small bowl, whisk together the soy sauce, sake, and dashi powder until the powder is mostly dissolved. Set this seasoning sauce aside.
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4
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat. Tear the pressed tofu into rough, 1.5-inch chunks by hand. This irregular surface helps the sauce cling better.
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5
Add the tofu chunks to the hot pan in a single layer. Sear for 3-4 minutes, turning occasionally, until the edges are golden brown and slightly crisp. Remove the tofu from the pan and set aside.
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6
In the same pan, add the remaining 1 tablespoon of oil. Add the pork belly slices and cook for 2-3 minutes until the fat renders and the meat starts to crisp.
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7
Add the carrots and cabbage to the pan. Stir-fry for 2 minutes until the vegetables begin to soften but still retain a bite.
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8
Return the browned tofu to the pan and add the bean sprouts. Toss everything together for 1 minute.
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9
Pour the prepared seasoning sauce over the mixture. Toss rapidly on high heat for 30 seconds to glaze the ingredients evenly.
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10
Push the ingredients to one side of the pan. Pour the beaten eggs into the empty space. Let them set for 10 seconds, then gently scramble them into the rest of the dish.
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11
Add the garlic chives and a drizzle of toasted sesame oil. Give it one final toss for 15 seconds until the chives are just wilted.
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12
Season with a pinch of salt and black pepper to taste. Transfer to a serving platter and immediately top with a generous amount of katsuobushi flakes, which will 'dance' from the heat.
💡 Chef's Tips
Tearing the tofu by hand is the secret to an authentic texture; never use a knife for this step. If you find bitter melon too intense, rub the slices with salt and let them sit for 10 minutes, then rinse before cooking. Ensure your pan is very hot before adding the eggs to prevent them from becoming greasy. Don't overcook the bean sprouts; they should provide a refreshing crunch to contrast the soft tofu. For a vegetarian version, omit the pork and katsuobushi, and use shiitake dashi and extra mushrooms.
🍽️ Serving Suggestions
Serve with a steaming bowl of fluffy Japanese white rice or Okinawan 'jushi' (seasoned rice). Pair with a cold glass of Orion beer or a crisp Awamori highball to cut through the richness of the pork belly. A side of miso soup with sea lettuce (asa) complements the coastal flavors perfectly. Add a dash of 'Koregusu' (Okinawan chili-infused rice liquor) if you enjoy a spicy kick. Serve alongside a simple seaweed salad for a complete, healthy Okinawan-style dinner.