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Quick and Spicy Tofu Champuru (Stir Fry)

(244 votes, average: 3.22 out of 5)

On our most recent trip to Okinawa, we met Jordan, a Hawaiian American studying Okinawan longevity on a Fulbright scholarship, who watched us fussing with the ingredients. He shared his go-to recipe with us for a quick champuru (stir fry), spiced up with some hot sauce.

Yield: 3 servings

Ready in 15 minutes

Photo by David McLain

quick and spicy champuru

Ingredients

1 tablespoon sesame oil

1 pound tofu, drained and cut into 1-inch cubes

1 clove garlic, minced

1 carrot, julienned

1 bunch greens, chopped stems and leaves divided (spinach, kale, or broccoli are all good options)

1 cup bean sprouts

1 tablespoon soy sauce

Shichimi pepper or Sriracha hot sauce

Directions

  1. In a large saute pan, brown tofu on both sides in sesame oil, about 3-4 minutes. Set aside.
  2. In the same pan, stir fry garlic, bean sprouts, and carrots over medium-high heat so they brown, for 2-3 minutes. Add oil to pan, if needed.
  3. Add reserved tofu, greens, and soy sauce to pan and cook until greens are wilted, about 2 minutes. Toss all ingredients together while cooking to combine. Serve with rice.

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