True chanpuru from Okinawa.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (12 ounce) package extra-firm tofu, drained
- 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed
- 4 cloves garlic, chopped
- 1 tablespoon minced fresh ginger, or to taste
- ½ cup sake
- ½ cup miso paste
- ¼ cup soy sauce
- 2 tablespoons white sugar
- 2 teaspoons vegetable oil, or as needed
- 4 eggs, slightly beaten
- 2 teaspoons vegetable oil, or as needed
- 1 large onion, chopped
- 1 head cabbage, cored and chopped
- 2 carrots, grated
- 8 mushrooms, sliced
- 1 tablespoon chopped green onion, or more to taste
Instructions
- 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.
- 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
| Calories | 463 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 164 mg |
| Dietary Fiber | 8 g |
| Protein | 24 g |
| Saturated Fat | 8 g |
| Sodium | 2334 mg |
| Sugars | 16 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
The variety of ingredients sounded wonderful. But the saltiness of the spam combined with the saltiness of the 9soy sauce made the dish almost inedible. Using chicken instead of spam as a previous reviewer mentioned would probably improve the dish immensely. We use the leftovers the next day as toppings for bowls of ramen and for that it was very good.
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!