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Plant-based / Vegan / Main Dish / Vegetarian
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
1 tablespoon sesame oil
12 oz firm tofu
1-4 cloves garlic, minced
½ cup bean sprouts
1/2 cup diced onions
Cup of spinach or kale, roughly chopped
Shichimi pepper or Sriracha hot sauce.
1 tablespoon soy sauce