Did you know that Okinawan people are known for their health and longevity? In fact, Okinawa was one of the first Blue Zones because of their way of life, which includes strong social connections, a sense of purpose, and a plant-based diet.
Tofu champuru is a traditional Okinawan dish. It’s easy to make, healthy, and delicious.
Ingredients (Serves 2)
- 1 block momen-tofu or extra-firm tofu
- 1/2 onion, chopped into half-inch slices
- 1 Tbsp. sesame oil
- 2 cups bonito flakes
- 1/2 Tbsp. sake
- 1/2 tsp. shoyu
- 1/3 tsp. salt
- A pinch of pepper
Tear tofu block into 10 to 12 equal pieces and place it in boiling water. Boil for about one minute to remove excess moisture.
Pour tofu into a strainer and drain thoroughly until cool.
Heat sesame oil in a frying pan over medium heat and stir-fry the tofu.
When the tofu is golden brown, add the onions and stir-fry until they’re tender.
Add half of the bonito flakes and briefly stir-fry. While frying, add the sake, shoyu, salt, and pepper.
Plate and top your champuru with the remaining bonito flakes.
Optional: Add chopped Chinese chives (half a bunch) and/or an egg (lightly beaten) toward the end of the frying.