Champuru means “something mixed” in the Okinawan language, and it can refer to this dish or sometimes to Okinawan culture: a blend of Ryuku, Japanese, Chinese, and Southeast Asian cultures and cuisines. The stir-fried dishes usually consist of tofu with vegetables, meat, or fish; the most recognizable version on the island today includes tofu, bitter melon, and egg.
Steps
1
Making the 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
Heat oil in a sauté pan over medium heat and stir-fry tofu for about 2 minutes until lightly browned. Remove tofu from pan.
Add garlic, carrots, stems of greens, and stir-fry for 2 minutes.
Add green leaves and sprouts and browned tofu to pan. Stir-fry to combine for 2 more minutes.
Add soy sauce and stir to coat.
