This Japanese chanpuru recipe features tofu pan-fried 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
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
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
