Okinawa Stir Fried Dry Gluten And Vegetables Fu Chanpuru Recipes

TOFU CHANPURU

Steps:

• 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 sake, 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 sake mixture to vegetable mixture; stir to coat. Cook until heated through, about 1 minute. Garnish with green onion.

OKINAWA STIR-FRIED DRY GLUTEN AND VEGETABLES (FU CHANPURU)

Steps:

• Slice the fu along its width with about a centimeter thick.
• In a large bowl, whisk 4 eggs then add 2 tablespoons of dashi stock and 1/4 teaspoon of salt. Continue whisking until well combined.
• Add the fu in the bowl then wait until the fu absorbs the liquid and becomes soft. This takes about 20-30 minutes. Occasionally, mix the fu so that it will absorb the egg mixture evenly.
• While waiting for the fu to absorb the egg mixture, you can prepare the vegetables. Start by cutting the garlic chives into about 5-centimeter pieces.
• Slice the green onion and carrot thinly diagonally then wash and drain the bean sprouts.
• Heat a pan using medium high heat then add a tablespoon of sesame oil.
• Add the fu in the pan then fry. Make sure that the fu doesn't overlap so that it will be cooked evenly. Turn over the fu pieces once the other side has browned.
• Once the egg is cooked and the fu has turned brown, increase the heat to medium-high. Sprinkle with quarter teaspoon of salt and quarter teaspoon of pepper. Add the carrot and green onions then stir-fry for 1-2 minutes.
• Next, add the garlic chives and bean sprouts then continue stir-frying for another minute or until the bean sprouts are cooked.
• Remove from heat then put on a serving plate. Garnish with katsuoboshi and red pickled ginger before serving.