tofu chanpuru

Ingredients

• Servings: 6
• 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
• 1/2 cup
• 1/2 cup miso paste
• 1/4 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

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 55 mins


• 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 , 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 mixture to vegetable mixture; stir to coat. cook until heated through, about 1 minute. garnish with green onion.