Jordan’s Quick and Spicy Tofu Champuru (Stir Fry)


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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


  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 onions over medium-high heat so they brown, for 2-3 minutes. Add oil to pan, if needed.
  3. Add reserved tofu, spinach, 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.