Photograph of the finished Tofu chanpuru

Japan · Đậu phụ xào Tofu chanpuru

Tofu chanpuru

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tofu Tofu 1.8 lb
  • Photograph of Spam canned meat Spam canned meat 9.9 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Bean sprouts Bean sprouts 8.5 oz
  • Photograph of Cabbage Cabbage 11.3 oz
  • Photograph of Katsuobushi bonito flakes Katsuobushi bonito flakes 0.7 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Oil Oil ¼ cup
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Press the tofu for 20 minutes to drain the water, then break it into large pieces by hand; do not use a knife.
  2. 2 Fry the tofu over high heat until golden brown on all sides, then transfer to a plate.
  3. 3 Sauté the sliced canned meat until the edges are crispy.
  4. 4 Add the cabbage and bean sprouts and stir-fry quickly for 1 minute to keep the vegetables crisp.
  5. 5 Add the beans, pour in the eggs, season with soy sauce, sprinkle with dried bonito flakes, and turn off the heat immediately.
Start cooking